Make the pie dough of your choice, or, use a store bought pie crust. Make enough for a top and bottom crust, often a double recipe. If making homemade, set the pie crust into the fridge to chill while you make the filling. If using store bought crust, keep the crust in the fridge until time to assemble.

Drain 2 cans of peaches, reserving the juice from the third can. Add this to a large bowl.

In the bowl, mix together the reserved peach juice with orange juice and vanilla. Add the cornstarch and mix until fully dissolved.

Add brown sugar, cinnamon, salt, and corn starch mix to the peaches. Mix well.

Transfer to a pan or pot on the stove and cook over medium heat for 15 minutes or until the filling has thickened. Set aside to cool.

On a lightly floured surface, roll the pie crust to ¼ in thick, making sure that it is about 2-inches larger than your pie pan. Place in the bottom of your pie pan. Prick the crust with a fork to allow steam to escape. Trim off any excess crust if needed.

Pour the chilled peach pie filling into the pie crust. Cover with another pie crust, using whatever design you like. Brush the crust with egg wash and sprinkle with sugar if you desire.

Place the pie in the fridge while your oven preheats.

Bake for 15 minutes. Then, without opening the oven door, lower the temperature to 350F and bake for 40-50 minutes or until the crust is golden brown and the filling is bubbling. If the edges start to brown too quickly, cover with tin foil or a pie shield.

Remove the pie from the oven and place on a wire rack to cool. For best results, let the pie cool completely before slicing into it. Top with whipped cream, vanilla ice cream, and enjoy!