- 6 cups sliced and peeled Peaches
- 3/ 4 cup Brown Sugar
- 2 tablespoons Corn Starch
- 1 teaspoons Cinnamon
- 1/ 2 teaspoons ground Ginger
- 1 teaspoons Vanilla Extract
- 1/ 8 teaspoons Kosher Salt
- 2 tablespoons Lemon Juice
- 1 each Egg
- 2 tablespoons Castor Sugar
- 2 each Pie Crust
Preheat oven to 400 degrees.
Grease the bottom of a 1/4 sheet pan and line with 1 pie crust.
Combine peaches, brown sugar, corn starch, cinnamon, ginger, vanilla, kosher salt, and lemon juice in a bowl and toss to coat and evenly disperse spices.
On a well-floured surface, roll out the second pie crust into a rectangle roughly the same size of the sheet pan. Cut into 1.5-inch strips lengthwise.
Add peach mixture to the pie crust and arrange pie crust strips in a lattice pattern on top of the peach mixture.
Combine the egg and 1 tablespoon of water, mix to blend creating an egg wash.
Brush the top of the pie with the egg wash and sprinkle castor sugar on top if using.
Bake in preheated oven for 35-40 minutes until the top crust is evenly browned.