In a large bowl place the spelt flour (or all-purpose, or a combination of the two).

Mix with hands until everything is combined and dough becomes one solid mass.

Turn the dough onto a well-floured board and form into a disk.

Wrap the disk with plastic and refrigerate for at least 30 minutes.

Preheat oven to 400 F.

Cut a piece of parchment paper the size of the baking sheet. Set aside.

In the meantime, prepare peaches.

In a large mixing bowl, cut each peach into 8 slices.

Mix in brown sugar and cinnamon.

Remove dough from the fridge.

Sprinkle parchment with spelt and roll the dough on the parchment to form a 12-inch circle. (The spelt dough is a little stickier than all-purpose flour dough.)

Leaving about 1 1/2-inches around the perimeter, pile the the peaches in the center.

Gently fold the border up and around, pleating as you go.

Brush the edges with milk.

Bake for 40 minutes until the crust is golden and peaches are soft.

Allow to cool.

Serve at room temperature.