Preheat and prep. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
Drain and mix the peaches. Drain the canned peaches. In a bowl, gently toss them with sugar, cinnamon, cornstarch, and vanilla extract.
Roll out the dough. Unroll your pie crust onto the parchment-lined baking sheet. If it’s a little uneven, gently stretch or roll it to about 12 inches in diameter.
Add the filling. Spoon the peach mixture into the center of the crust, leaving a 2-inch border all the way around.
Fold the edges. Gently fold the edges of the crust over the peaches, overlapping as needed. The center will remain exposed.
Brush and sprinkle. Beat the egg and brush the edges of the crust. Sprinkle with coarse sugar for an extra touch of sweetness (optional, but worth it!).
Bake. Bake for 30–35 minutes or until the crust is golden and the peaches are bubbling slightly. Let cool for at least 10 minutes before slicing.
