Start by peeling and slicing your peaches into 1/2-inch thick wedges—if they're firm, briefly blanch them in boiling water for 30-60 seconds to make peeling easier. While prepping the peaches, combine sugar, cornstarch, and salt in a medium saucepan, whisking together to break up any lumps in the cornstarch. This dry mixture is your thickening agent and will ensure a smooth, lump-free filling.

Add water and lemon juice to the dry mixture from Step 1, stirring continuously to combine. Place the saucepan over medium heat and bring to a simmer, stirring frequently for 2-3 minutes until the mixture becomes translucent and thickens noticeably. You'll see it transform from cloudy to clear—this is your signal that the cornstarch has fully hydrated and the filling is ready. I like to use medium heat rather than high heat because it gives you better control and prevents scorching on the bottom of the pan.

Remove the thickened base from heat and stir in the vanilla extract and peached from Step 1. The residual heat will gently warm the peaches without breaking them down—you want them to stay as distinct pieces in your filling. Let the mixture cool to room temperature, stirring occasionally. This cooling step is important because it allows the filling to set slightly and prevents a soggy crust when you assemble the pie.

While the filling cools, preheat your oven to 400°F. Once cooled, pour the peach filling from Step 3 into your prepared pie crust, then top with a second crust. Cut 3-4 slits in the top crust to allow steam to escape during baking, which prevents a soggy bottom. Bake for 40-45 minutes until the top crust is golden brown and you see filling beginning to bubble slightly through the slits.

Remove the pie from the oven and let it cool completely at room temperature before slicing—this allows the filling to set properly so it doesn't run. I recommend waiting at least 2-3 hours before cutting into it, as this gives the cornstarch time to fully gel and create that perfect slice.