Remove pie crust from refrigerator and let sit for about 10 minutes before unrolling.
Preheat oven to 375 F degrees. Line a baking sheet with parchment paper. Set aside.
Cut fruit in half and remove the pits. Slice into ¼ in thick wedges. Toss with 1/4 cup of granulated sugar.
Unroll the dough onto a parchment lined baking sheet. Leaving a 1 ½ inch border from the edge, arrange the fruit wedges in a single layer in concentric circles, alternating the fruit, until you reach the center.
Fold the outer edges of the pie crust over the fruit, creating overlapping folds as you work around the perimeter.
Whisk together egg and cold water. Brush the edges of the crust with the egg wash.
Sprinkle entire pie with remaining 1/4 cup sugar.
Bake galette for 45 minutes or until the edges are a golden brown. Serve warm or at room temperature.
