Ingredients:

  • 1 box (400g) refrigerated deep-dish pie crusts
  • 1 tbsp (15g) melted butter
  • 1 tbsp (12g) coarse sugar
  • 6 cups (900g) fresh peaches, peeled and sliced
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (32g) cornstarch
  • 1 tbsp (12g) lemon juice
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. In a large bowl, toss the sliced peaches with sugar, cornstarch, cinnamon, salt, lemon juice, and vanilla until the peaches are evenly coated in a thick, syrupy glaze.
  2. Let the peach mixture sit for 10 minutes to allow the cornstarch to fully hydrate.
  3. Press one crust firmly into the bottom and up the sides of a 9-inch deep-dish pie plate.
  4. Pour the peach filling into the center, mounding it slightly in the middle.
  5. Place the second crust over the top, trim the excess, and pinch the edges together to create a tight seal. Cut 4-5 small slits in the top crust for steam to escape.
  6. Bake at 400°F (200°C) for 15 minutes to set the crust.
  7. Reduce the oven heat to 375°F (190°C) and bake for another 30 minutes until the crust is mahogany-colored and the filling is bubbling.
  8. Immediately after removing from the oven, brush the top with melted butter and sprinkle with coarse sugar.