Ingredients:

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• 1 package of refrigerated pie crusts

• 5 cups of Mac's Pride Peaches, sliced (7 or 8 medium peaches)

• 1/2 cup sugar

• 1/4 cup cornstarch

• 1/4 cup packed brown sugar

• 1 Tbsp lemon juice

• 3/4 tsp vanilla extract

• 1/4 tsp salt

• 2 Tbsp unsalted butter, cut into small pieces

• 1 large egg, lightly beaten

• 2 Tbsp. turbinado sugar (Sugar in the Raw), optional

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Directions:

1.  Preheat oven to 375 degrees. Set pie crusts out to room temperature according to the package directions

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2. Combine peaches, sugar, cornstarch, brown sugar, lemon juice, vanilla, and salt in a large bowl.

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3. Unroll 1 pie crust onto a work surface and gently roll to a slightly large circle. Fit dough into a 9-inch pie plate, pressing into the bottom and and up the sides (allow excess to extend over the edge).

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4. Spoon filling into crust (it will likely be very juicy). Scatter butter pieces over filing.

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5. Unroll the other pie crust and fit on top of the filling. Fold edger under, sealing to bottom crust, and crimp the crusts together around the edge. Brush the top of the pie crust with egg, and sprinkle evenly with turbinado sugar. Cut 4 slits in top of the pie for steam to escape.

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6. Bake at 375 until crust is golden brown and filling is bubbly with thickened juices, 55 to 60 minutes. Shield with foil after 40 minutes if crust starts getting too browned. Cool on wire rack for at least 30 minutes before slicing.