Spiced peaches encased in a flaky all-butter pie dough baked until golden brown and bubbly, then brushed with honey and sprinkled with chopped pistachios
Place the flour, sugar and salt into the bowl of a food processor and pulse to combine.
Scatter the cold butter cubes over the flour mixture. Pulse until the mixture is coarse, with some pieces of butter about the size of peas.
Pulsing in 5 second bursts, drizzle in the ice water. Pulse until the mixture starts to form large clumps and begins to come together into a ball.
Turn the dough out onto a very lightly floured surface. Divide the dough in half and shape into disk. Wrap each piece with plastic wrap and place into the refrigerator for an hour. Pie dough can be refrigerated for three days or frozen for three months.
Once the dough is chilled, lightly flour your work surface. Roll the dough out, about 1/8 inch thick, about 12" round. I like to lay parchment paper on my dough before rolling out to keep the dough from sticking.
Using a 6" cake round, cut out three 6" rounds out of the dough. Place the dough rounds on a parchment lined sheet pan.
Repeat steps 5-6 for the second disk of pie dough. You should have six 6" disks. Place the disks back into the refrigerator to keep cold while preparing the peach filling.
Preheat the oven to 425F.
In a medium bowl, combine the peeled and sliced peaches, lemon juice, cornstarch, vanilla bean, cinnamon, cardamom and brown sugar. Stir to combine thoroughly.
Place 1/2 cup of the peaches into the center of each dough round, laying the peaches flat and leaving an inch and a half or so around the perimeter of the dough rounds. Reserve the syrup left over from the peaches macerating.
Fold the edges of the dough over, overlapping slightly. Gently press where the dough intersects to help the dough keep it's shape while baking.
Place the galettes into the refrigerator for 30 minutes.
When ready to bake, evenly distribute the reserved syrup over the galettes.
Mix the egg with a tablespoon of milk or cream. Brush the mixture onto the galette edges. Sprinkle the edges with turbinado sugar.
Bake for 23-26 minutes or until the crust has turned golden brown and the filling is bubbling.
Microwave the honey for 10 seconds or heat in a small saucepan until just warmed through and thinned.
Brush the honey over the peaches. Sprinkle the chopped pistachios over the peaches and serve warm or at room temperature.