Preheat oven to 450°F. Line a baking sheet with parchment paper or silicone baking mat. Set aside.

In a large bowl, mix together Montmorency tart cherries, peach slices, flour, and cane sugar.

Spread pie crust out onto prepared baking sheet and pour fruit mixture into the center, leaving a 3 inch border around the outside of the pie crust. Fold edges of pie crust up and around the fruit, leaving the center open so the fruit is visible.

Mix egg and water together and brush mixture onto pie crust then sprinkle with turbinado sugar.

Bake galette for 15 minutes or until fruit is bubbling and crust is golden brown. Allow to cool before cutting and serving.

Recipe courtesy of Emily Caruso, JellyToastBlog.com