Ingredients:

  • 2 cans (15 oz / 425g each) sliced peaches in heavy syrup, drained (reserve ½ cup / 120ml of syrup)
  • 2 tbsp (16g) cornstarch
  • 1 tbsp (8g) ground cinnamon
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15ml) fresh lemon juice
  • ¼ tsp (1.5g) salt
  • 1 store-bought refrigerated pie crust (14 oz / 400g), rolled out
  • 2 tbsp (28g) unsalted butter, melted
  • 1 tbsp (12g) coarse turbinado sugar

Instructions:

  1. Simmer peaches. Put the drained peaches, reserved syrup, cinnamon, and salt in a medium saucepan. Heat over medium until it starts to bubble gently.
  2. Make slurry. Whisk the cornstarch into the lemon juice and vanilla extract. Note: Do this in a small cup first to avoid lumps.
  3. Thicken sauce. Stir the slurry into the bubbling peaches. Cook for 3–5 minutes until the sauce looks glossy and thick.
  4. Cool slightly. Remove the pan from the heat. Let it sit for a few minutes so you don't melt the crust immediately.
  5. Fill dish. Pour the peach mixture into your 9x9-inch dish. Spread them evenly with a spatula.
  6. Apply lid. Lay the rolled out pie crust over the peaches. Press the edges firmly against the sides of the dish to seal it in.
  7. Vent crust. Use a knife to cut 4–5 diagonal slits in the center. Note: This prevents the crust from bubbling up.
  8. Add topping. Brush the top with melted butter and sprinkle with the turbinado sugar.
  9. Bake. Put it in the oven for 30-40 minutes until the crust is mahogany colored and the filling bubbles at the edges.