In a large bowl add your flour, sugar, salt, & cold cubed butter and using a pastry cutter or fork, combine it together. It will take a bit of mixing before it comes together. You can also use your hands to help break up butter.

Once your mixture is combined and crumbly, add your vinegar and then your ice water 2 tbsps at a time mixing in between each one.

When your dough comes together, split in into two equal portions, form them into a disks and wrap in plastic wrap to chill for 30 minutes.

In a medium sized bowl add your sliced peaches, cinnamon, brown sugar, lemon juice, cornstarch, and vanilla and store until well combined and evenly coated.

Preheat your oven to 400° F and line a baking sheet with parchment paper.

Once you crust has chilled, take one, and roll in into a circle. You can keep edges rough or cut them to be round.

Transfer your crust to your baking sheet lined with parchment paper.

Layout your peaches in the middle of the crust in whatever pattern you’d like. Drizzle remaining liquid over top.

Fold the edges of your crust over your peaches. I did mine in five folds but you can do these steps however you’d like your galette to look like.

Whisk together your egg and milk and using a pastry brush, brush it over your crust and then top with course sugar.

Place in the fridge to chill for 10 minutes.

Bake at 400°F for 20-24 minutes until the crust in golden brown and crispy.

Let cool, cut and serve with Vanilla Ice Cream.

Sprinkle with cinnamon or powdered sugar if you’d like to. Enjoy!!