Ingredients:

  • 2 cans (29 oz / 822 g each) sliced peaches, drained (reserve 1/4 cup of syrup)
  • 1/4 cup (60 ml) cornstarch
  • 1/3 cup (65 g) granulated sugar
  • 1 tsp (5 ml) ground cinnamon
  • 1/4 tsp (1.5 g) salt
  • 1 tsp (5 ml) vanilla extract
  • 1 tbsp (14 g) lemon juice
  • 1 box (14.1 oz / 400 g) refrigerated frozen pie crusts (2 sheets)
  • 1 large egg
  • 1 tbsp (15 ml) milk
  • 1 tbsp (14 g) granulated sugar

Instructions:

  1. Pour the canned peaches into a colander, reserving 1/4 cup (60 ml) of the syrup and discarding the rest.
  2. In a large bowl, whisk together the sugar, cornstarch, cinnamon, and salt.
  3. Toss in the drained peaches, reserved syrup, vanilla extract, and lemon juice. Stir gently to coat the fruit.
  4. Press one frozen pie crust into the bottom and sides of a 9-inch deep-dish pie plate.
  5. Pour the peach mixture into the crust, spreading it evenly.
  6. Place the second crust over the top, crimp the edges with a fork, and cut slits in the center for steam to escape.
  7. Brush the top crust with a beaten egg and milk mixture and sprinkle with granulated sugar.
  8. Bake in a preheated oven at 375°F (190°C) for 50-60 minutes, covering edges with aluminum foil after 20 minutes if they brown too quickly.
  9. Remove when the crust is golden-brown and filling is bubbling. Cool on a wire rack for 2-3 hours before slicing.