Step 1

Preheat oven to 375°F. Set pie crusts out at room temperature according to package directions.

Step 2

Combine peaches, granulated sugar, cornstarch, brown sugar, lemon juice, vanilla, and salt in a large bowl; toss gently to combine.

Step 3

Unroll 1 pie crust onto a work surface and gently roll to a slightly larger circle. Fit dough into a 9-inch pie plate, pressing into bottom and up the sides (allow excess to extend over the edge). Spoon filling into crust (it will likely be very juicy). Scatter butter pieces over filling. Unroll the other pie crust and fit on top of filling; fold edges under, sealing to bottom crust, and crimp. Brush top of pie crust with egg; sprinkle evenly with turbinado sugar. Cut 4 slits in top of pie for steam to escape.

Step 4

Bake at 375°F until crust is golden brown and filling is bubbly with thickened juices, 55 to 60 minutes, shielding with foil after 40 minutes if crust starts getting too browned. Cool on a wire rack for at least 30 minutes before slicing.