Peach Pie With Frozen Peaches for 12

Instructions:

1. Place frozen peaches in a colander over a bowl for 30 minutes. Gently press the fruit to remove excess liquid.
2. In a large bowl, whisk together the sugar, cornstarch, cinnamon, and salt.
3. Fold in the drained peaches, lemon juice, and vanilla extract. Stir until the fruit is evenly coated in the starch mixture.
4. Fit the first crust into a 9-inch pie pan, pressing it gently against the edges.
5. Pour the peach mixture into the crust, smoothing the top with a spatula.
6. Roll out the second crust and place it over the filling, either whole (with steam slits) or as a lattice weave.
7. Pinch the top and bottom crusts together to create a tight seal.
8. Beat the egg with 1 tbsp water and brush the egg wash over the top crust; sprinkle with coarse sugar.
9. Bake in a preheated oven at 400°F (200°C) for 20 minutes.
10. Reduce heat to 375°F (190°C) and bake for another 30 minutes until the crust is mahogany-colored and filling is bubbling.
11. Allow the pie to rest for at least 2 hours before slicing to ensure the filling sets.