Two 11" pie crusts store bought or homemade
5 cups peaches thinly sliced (4 peaches)
1/3 cup granulated sugar
1 Tbsp cornstarch
1/2 tsp ground cinnamon
1 tsp lemon juice
1/2 tsp vanilla
1 large egg lightly beaten with a splash of milk
Demerara sugar optional - or any coarse sugar
Preheat oven to 375F and line 2 baking sheets with parchment.
Thinly slice peaches and place in a large bowl. Add sugar, cornstarch, cinnamon, lemon juice, and vanilla. Mix well until combined.
Roll out pie dough to two 11" discs. Place disks on parchment lined baking sheets.
Divide peaches evenly between the two pie crusts leaving a 2" border.
Fold dough over and pinch to enclose peaches, leaving the center open.
Brush crust with egg wash and sprinkle with coarse sugar.
Bake for 35-40 mins, until crust is golden and juices are bubbling.
Cool on sheet for 10 mins. Slide off with parchment onto wire rack to cool completely.
Store in fridge. Serve cold or reheated, on it's own or with ice cream or whipped cream.