6 Cans of Del Monte Peaches
3 Boxes of Refrigerated Pie Crust (2 crusts per box)
2 Sticks of Butter
2 Cups of White Sugar, divided
1 Tbsp Vanilla Extract
1 Tbsp Cinnamon, plus extra for topping
1 Tbsp Corn Starch
3 Tbsp Water
A Pinch of Salt
1 Egg, for egg wash
1 Tsp Water, for egg wash
Directions
Preparation
Preheat your oven to 350°F (175°C).
Peach Filling
Drain and pour all six cans of peaches into a large pot.
Mix in 1 cup of sugar and the vanilla extract.
Add the butter and the remaining sugar, allowing them to melt and combine with the peaches.
Corn Starch Slurry
In a small bowl, combine 3 Tbsp of water with the corn starch to create a slurry.
Stir this into the peach mixture and simmer for 10 minutes to thicken.
Crust Base
Line a baking pan with two pie crusts, ensuring full coverage.
Pre-bake the crust for 5 minutes, then cool slightly.
How to Prepare
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