• Preheat oven to 350 degrees F.

Crust

• Sift together the flour and salt; cut in the shortening with a pastry cutter or a fork until the pieces are the size of a small pea.
• Sprinkle a tablespoon of water over the top of the mixture and toss with a fork. Push the moistened mixture to the side of the bowl. Repeat until all is moistened. Form into a ball.
• Sprinkle the surface with flour. Place the dough on the floured surface and flatten the ball into a disk.
• Starting in the center roll to the edge with a floured rolling pin until the circle is 13 to 14-inches round and 1/8-inch thick. You can trim off any rough edges.
• Fit the dough into the 10 1/2-inch cast iron skillet. The dough should be hanging over the edge of the skillet. Set aside.

Filling

• In a large bowl combine the sliced peaches with the sugar, cornstarch, cinnamon, and salt. Toss until the peaches are well coated.
• Pour into the cast iron skillet that is lined with the crust. Fold the dough over the peaches.
• Brush the crust with the cream and sprinkle with the 1 teaspoon of sugar.
• Place the rustic skillet peach galette in the preheated oven and bake for 50 to 55 minutes or until the crust is lightly golden brown.
• Remove from the oven. Serve the galette hot or cold with a scoop of vanilla ice cream.