Step 1

Preheat oven to 375°F.

Step 2

Place a strainer over a medium bowl and sift the flour and salt.

Step 3

Use a pastry cutter or 2 forks, cut the butter into the flour mixture until the texture resembles wet sand.

Step 4

With a wooden spoon, gently stir mixture with water (adding only 1 tablespoon at a time). The goal is to add as little water as possible so that the dough just sticks together.

Step 5

Gently form into a ball (do not over handle) and cover with plastic wrap. Refrigerate for 30 minutes while working on the filling.

Step 6

Roll between parchment paper to cover the skillet or crumble over top for a more rustic feel.

Step 7

In a medium cast iron skillet, warm the butter, honey, and vanilla.

Step 8

When the butter mixture is fragrant, turn off the heat and add the fresh peaches. Gently toss to coat then add the crust (cut a vent in the middle). Place the skillet on top of a baking sheet and bake for 30 minutes. Brush the crust with an egg-milk wash and sprinkle with sugar, return to the oven and bake until the crust is golden brown, 10-12 minutes.