Ingredients:

  • 1 box (14.1 oz / 400 g) premade refrigerated pie crusts
  • 1 large egg (approx. 50 g) beaten
  • 1 tbsp (15 g) granulated sugar
  • 2 cans (21 oz / 595 g each) canned peach pie filling
  • 2 tbsp (16 g) cornstarch
  • 1 tsp (2 g) ground cinnamon
  • 1/2 tsp (1 g) ground nutmeg
  • 1 tbsp (15 ml) lemon juice
  • 1 tsp (5 ml) vanilla extract

Instructions:

  1. In a large mixing bowl, combine the canned peach pie filling, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla. Whisk gently until the cornstarch is fully incorporated and no lumps remain.
  2. Roll out the first premade crust and press it firmly into the bottom and sides of a 9-inch pie plate.
  3. Pour the peach mixture into the shell, smoothing the top with a spatula.
  4. Place the second crust over the top; create vents in the center or use a lattice weave. Trim and crimp the edges to seal the filling.
  5. Preheat oven to 400°F (204°C) and place the pie plate onto a rimmed baking sheet.
  6. Brush the top crust generously with the beaten egg and sprinkle with granulated sugar.
  7. Bake for 40–50 minutes, or until the crust is mahogany-colored and the filling is bubbling vigorously through the vents.