In a large bowl, gently mix thinly sliced peaches with rosemary, sugar, vanilla, cornstarch, lemon juice, and honey until well combined.
Place round pie crust on a parchment-lined baking sheet. Starting about 2 inches from the edge of the crust, place individual peach pieces in a circular pattern, until all are used. (Alternatively, just pour the peaches into the center of the pie crust, leaving about 2 inches around the edges. I won’t judge.)
In a small bowl, whisk together the egg with a splash of milk to create an egg wash. Fold over the edges around the entire galette, and brush on egg wash. Sprinkle with coarse sugar.
Bake 35-40 minutes until crust is lightly browned and crisp.
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