• For the dough, whisk together the dry ingredients.
• Place the butter in a food processor. Dump the dry ingredients on the butter and pulse until it all forms a dough. If it’s too dry, add a tablespoon or two, and pulse again.
• Form a ball, wrap it in plastic and refrigerate for an hour. 
  
• Preheat oven to 375℉.
• Transfer the dough to a sheet pan lined with parchment paper.

Filling

• For the filling, whisk together the dry ingredients. Roll out the dough on a lightly floured surface.
• Toss the peaches with the vanilla and then sprinkle the sugar mixture on the peaches and stir to coat the peaches. Set aside.
• Turn the dough between each roll to keep it from sticking to the surface and to make it round.
  

Assembly

• Pile the peaches in the middle of the dough and fold up the edges—don’t worry if it’s messy—the sloppier it is, the more rustic you can pretend it is ;) .  Brush the dough with heavy cream. Sprinkle turbinado sugar on the moistened dough.
  
• Bake for about 30 minutes or until the crust is golden brown and the filling bubbles. Let cool on a wire rack. Serve with vanilla ice cream.