Place a strainer over a medium bowl and sift the flour and salt.
Use a pastry cutter or 2 forks, cut the butter into the flour mixture until the texture resembles wet sand.
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.
Gently form into a ball (do not over handle) and cover with plastic wrap. Refrigerate for 30 minutes while working on the filling.
Roll between parchment paper to cover the skillet or crumble over top for a more rustic feel.
Make the Peach Filling
In a medium cast iron skillet, warm the butter, honey, and vanilla.
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.
Notes
Sourcing Peaches:Look for firm, but fragrant peaches for cobbler. Overly ripe peaches produce a ton of liquid. If you believe your peaches are extra juicy, definitely toss them with 1/2 tsp of cornstarch, arrowroot, or tapioca starch. This will help create a thick juice as it bakes.Peaches are a heavily sprayed crop, so I recommend buying organic if possible.What if I want a sweet pie?We all have preferences, which is why I'm telling you now, if you like your pie SWEET, add more sugar. You can go up to 1/4 cup of honey. If you do this, I highly recommend adding the cornstarch just to be safe. You don't want too much liquid in there.Serving Ideas:This peach cobbler tastes fantastic with vanilla ice cream. I highly recommend a warm slice of cobbler with a scoop of your favorite ice cream.Egg Milk Wash Purpose and How-to:If you roll out your crust, you may want to brush the crust with liquid to achieve interesting results. A milk brush will create a soft crust, while egg will give the crust a shiny, warm hue. I love to combine milk with egg and brush my crust then sprinkle with sugar for a speckled effect.