For the homemade pie crust:

1. In a medium or large bowl, whisk or stir together the flour, granulated sugar, and a pinch of salt. 
2. Add the butter and mix. I had grated butter in the freezer that I keep on hand for making scones, it works great for making pie crust too!
3. Add the ice water and mix until the dough is moistened and holds together.
4. Place the dough on a lightly floured work surface and shape it into a disk. Cover with plastic wrap and refrigerate the dough to chill (at least 30 minutes).

For the peaches:

1. While the dough is chilling, slice the peaches in half, remove the pit, and cut the peaches lengthwise into 1/2″ thick slices.
2. In a medium bowl, gently toss the peaches (ripe peaches will break into pieces if not tossed gently) with the brown sugar, cinnamon, vanilla, a pinch of salt, and the 2 tablespoons of flour and set aside. 

Putting it all together:

1. After the dough has chilled, place it on a lightly floured surface and roll it out into approximately a 12-inch round.
2. Leaving a 2-inch border of dough, arrange the peach slices (and their juices) in the center of the dough. Working your way around the dough. Fold the edges of the dough up and over the peaches. 
3. Brush the dough with the heavy cream and sprinkle the dough with turbinado sugar.
4. Preheat the oven to 425 degrees.
5. Slide the galette onto a parchment paper-lined baking sheet/sheet pan.
6. Place the baking sheet in the center of the rack in the preheated oven and bake for about 50 minutes or until the crust is a golden brown and the juicy peaches are bubbling.