Galette crust

1. You can use a store-bought pie crust or you can make your own galette. Skip to making the peach filling directly if you’re using a store bought pie crust.
2. In a large bowl, add the flour, butter, salt and sugar. Mix well. Add cubed butter on top.
3. Using a pastry cutter or two forks, cut the butter into the dry ingredients such that all pieces are completely coated by the flour. The pieces of butter should be about the size of a pea or a little larger.
4. Add in the vodka. Then, start by adding 2 tablespoons of ice cold water at a time and knead the pie dough with your hands or stir using a spoon. Make sure not to knead too much as the butter will start melting. Repeat this process until the dough starts coming together and forming large clumps. It will feel sticky but not overly wet. Do not add more water than you need to.
5. Once the dough comes together, shape and flatten the dough into a disc of about 1-inch radius. Cover the dough with a plastic film or wrap and let it chill in the refrigerator for atleast 1 hour.
6. On a lightly floured surface, roughly roll out the dough into a rectangle about ⅛” thick. Fold it into half and then into quarters. Continue folding it until it becomes the side of a disk around 3″ in diameter. Cover the dough with a plastic film or wrap and let it chill in the refrigerator for atleast 30 minutes.
7. Repeat the folding process once more. On a lightly floured surface, roughly roll out the dough into a rectangle about ⅛” thick. Fold it into half and then into quarters. Continue folding it until it becomes the side of a disk around 3″ in diameter. Shape the dough into a disc this time. Cover the dough with a plastic film or wrap and let it chill in the refrigerator for at-least 30 minutes.

Peach filling

1. While the galette dough is chilling, thinly slice the peaches. 
2. To them, add in the cinnamon, nutmeg & almond extract. Mix using a spoon or your hands. Be careful not to bake the slices. Set aside.

Assembly

1. Preheat the oven to 400 degrees F (200 degrees C).
2. On a parchment paper, roughly roll out the dough into a circle about ⅛” thick. Sprinkle roughly with some semolina.
3. Spread the thinly sliced peaches evenly over the galette, leaving a 2″ border around the edges.
4. Fold over the edges of the dough onto the filling, then brush the edges with an egg wash and sprinkle with raw sugar. 
5. Transfer the galette with the parchment paper onto a baking tray or sheet. 
6. Bake for about 30 minutes or until the edges are golden brown. 
7. Allow the galette to cool for a 5 minutes. Top with a few scoops of vanilla ice cream before serving.