• Double recipe pie crust
• 5 cups sliced peaches
• 3 tablespoons cornstarch or 6 tablespoons tapioca flour
• ¼ cup cool water
• 2 teaspoons cinnamon
• 1 scant cup sugar
• ½ inch vanilla bean
• Egg wash (1 egg white beaten with 1 tablespoon water)
• Sanding sugar (optional)

Prepare your pie crusts. Peel and slice peaches into mixing bowl; set aside.

In a second small bowl, combine starch and water, and whisk to blend well. Cut vanilla bean in half, and scrape the seeds out into the bowl. Add cinnamon and sugar, and blend well. Pour sugar mix over peaches and toss to coat. Rest fruit for at least 15 minutes to allow syrup to form.

Preheat oven to 450 degrees. Line 8- or 9-inch pie pan with pie crust. Pour peaches into crust. Brush the edge of the bottom crust with egg wash. Place top crust on, and fold edges of both crusts under. Brush the top of the crust with remaining egg wash. Sprinkle sanding sugar over top of pie. Vent the crust with slits or by piercing with fork. Put a cookie sheet in the bottom of the oven to catch drips (there will always be drips), and place pie on center rack in oven.

Bake at 450 degrees for 15 minutes. Reduce heat and bake at 350 degrees for 40 minutes. Cool for at least 6 hours or overnight to allow filling to set.