In a large pan over medium heat, melt butter and wait just until it starts to turn brown. Don't burn!
Add peaches, coat with sugar and a pinch of salt. Toss to combine and cook for 3 minutes.
Add lemon zest and vanilla and toss to coat. Taste here to see if it's sweet enough for you. If not, add some more sugar, Sugar!
Turn up head and reduce any liquid to a thick syrup, then immediately transfer to a bowl and set in fridge until COMPLETELY cool, 1-2 hours.
While that's chilling in the fridge, your dough should be cool enough to work with.
Place disk on a floured surface and roll out to a roughly 11 inch diameter. If ends start to crack/split, simply cut and paste. Take a piece from somewhere else and roll it over the blemish. The dough is very forgiving. I like to then use a butter knife to cut out a smooth circle...I never said it was perfect ;)
Using a pastry scraper or flipper spatula, transfer crust to a large piece of parchment paper. Place on a baking sheet and store in fridge until your filling has completely cooled.
When ready, remove crust and filling from fridge.