Yay for stone fruit! You can use this pie crust or the one provided which is not sweet and very buttery. A galette is a free form pie.
Buttery Pie Crust
3 cups flour
2 very cold sticks butter, cut in pieces
1 teaspoon salt
1/4 cup water, or so
egg yolk and milk for wash
Mix flour and salt in a large bowl. Combine pieces of butter with fingers until it resembles a coarse crumb. Slowly add water and form into a flat rectangle. Chill for 2 hours.
Stone Fruit Filling
4 peaches, pitted, peeled and chopped
2 cups cherries, pitted and cut in half
1 lemon, zest and juice
1 tablespoon sugar
Toss peaches and cherries with sugar, zest of 1 lemon and a light squeeze of its juice.
Preheat oven to 375 degrees and roll out dough onto a large rectangle and place on baking sheet. Pile fruit in center leaving a border. Fold dough border over to create galette. For the wash, whisk egg yolk and a splash of milk together in small dish and brush over crust. Bake about 25 minutes.