In a large bowl, mix the peeled and sliced peach with sugar, corn starch and vanilla extract or cinnamon (if you choose to use it).
Then set aside.
Roll the dough. We are going for a rustic look so no need to make the pie crust round and pretty.
Pour the peach pie filling in the middle of the dough. And fold the edges of the dough back on the filling.
Brush the egg wash on the edges of the crust and sprinkle with sugar.
Bake for 30 minutes at 350F (180C) until the fruits are cooked through and the crust is golden.
