Make an X on the bottom of each peach. Blanch them in boiling water for 30 seconds, then put them in ice water to peel. Slice the peaches into ½-inch pieces. Mix them with sugar, cornstarch, cinnamon, vanilla, and lemon juice. Let this mixture sit for at least 15 minutes.

In a bowl, mix flour, sugar, and salt. Cut in cold butter until it resembles coarse crumbs. Add ice water until the dough sticks together. Divide the dough into two balls, wrap them, and refrigerate for 30 minutes.

Set the oven to 375°F. Grease a 9×13-inch baking dish. Roll out one ball into a rectangle measuring about 13 x 15 inches, then place it in the baking dish. Trim any excess dough. Pour the peach mixture into the crust and add small pieces of butter on top.

Roll out the second ball and place it on top of the filling. Seal the edges by crimping them, make vents, brush with a beaten egg, and sprinkle with sugar.

Bake on a foil-lined sheet pan for 50-60 minutes. If it browns too quickly, cover it with foil after 30 minutes. Look for a deep golden crust and bubbling filling. Let it cool for 20-30 minutes before cutting. Enjoy!