*Prepare the peaches by removing the skin. Very ripe peaches can be plunged in boiling water for 60 seconds, and the skins will slip off easily. Green, underripe peaches should be peeled using a soft-skin peeler. Regular vegetable peelers also work well for pealing under-ripe peaches, but soft skin peelers remove only the skin, leaving the fruit intact. 

Heat your oven to 375°F (190°C). Place the sliced peaches in a shallow dish such as a pie plate. 

Combine the sugar and flour in a small bowl and sprinkle over the sliced peaches. If the peaches are underripe and firm, stir the peaches to coat well with the sugar-flour mixture. If the peaches are over-ripe and soft, simply allow the peaches to soak in the sugar-flour mixture without stirring. 

For the galette crust, cut a piece of parchment paper and roll out the Basic Sweet Pie Crust on the paper until it measures approximately 15” (38cm) in diameter. Fill the galette by placing the coated peaches, working from the outside edge and moving towards the center of the crust. Make sure to leave a 3” (7.6cm) margin around the edge for folding later. Dot the top of the peaches with the pieces of butter

Once the peaches have been arranged on the crust, fold the edges of the galette inward towards the filling. You can choose to either encase the peaches within the folded edge or fold the crust behind the arranged peaches. Sprinkle the edge of the galette with 2 tbsp. of granulated sugar. 

Transfer the galette on the parchment paper to a cookie sheet and place in the heated oven for 50-60 minutes, until the galette in golden brown.