Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside.
In a large mixing bowl, add sliced peaches, lemon juice, and vanilla; gently toss to coat.
In a small bowl, whisk together cornstarch, brown sugar, cinnamon, and salt until combined. Pour over the peaches and gently toss to combine.
On a well-floured surface, roll out the dough into a 12 to14-inch circle. Carefully transfer to the prepared baking sheet.
Arrange the peach slices in the middle of the circle in a decorative pattern, leaving a 2-inch wide border. Fold the edges of the dough over the peaches, allowing the dough to overlap when necessary. Pour any remaining juices over the peaches.
Brush the edges of the dough with cream and sprinkle with turbinado sugar.
Bake for 40-45 minutes or until the peach juices are bubbling and the crust is golden brown.
Remove from oven and allow to cool on a baking rack. Serve warm with vanilla ice cream, if desired.
Cook's Note: In the winter I buy a 2 lb. bag of sliced frozen peaches, thaw them and follow the directions above.