Step 1

Drain canned peaches and pat dry to release excess liquid from the fruit.

Step 2

In a small saucepan, heat the water, white sugar, and cornstarch until bubbly.

Step 3

Add in the vanilla, lemon juice, and cinnamon and allow the filling to begin to gel.

Step 4

Cool the filling for 5 minutes and fold in the peaches.

Step 5

Cool to room temperature and either store in a glass jar with an airtight lid or use to bake a pie.