Step 1

Preheat the oven to 375 degrees F.

Step 2

Combine the peaches, cornstarch, vanilla extract, salt and 3/4 cup granulated sugar in a large bowl. Set aside.

Step 3

Whisk the egg with 1 tablespoon water in a small bowl and set aside.

Step 4

Lightly dust a work surface with flour. Roll out one sheet of puff pastry to 15-by-11 inches. Place on an upside-down baking sheet and into the fridge while you roll out the second piece.

Step 5

Roll the second piece of puff pastry to the same dimensions. Transfer to a 15-by-11-inch baking sheet. Evenly spread the peaches over the puff pastry, leaving a 3/4-inch border.

Step 6

Brush the border of the puff pastry with the egg wash and place the other piece of puff pastry on top. Crimp down the edges with the prongs of a fork to seal.

Step 7

Continue to brush the top of the pie with the egg wash and sprinkle with the remaining tablespoon granulated sugar. Make small slits all over the top of the pie using a paring knife to vent.

Step 8

Bake until nicely golden brown and the pastry is cooked through, about 40 minutes. Allow to cool for 10 minutes before serving.

Step 9

Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment or using a hand mixer, beat the cream on medium-high speed until very soft peaks begin to form. Sprinkle over the confectioners’ sugar and vanilla bean paste. Continue beating until medium peaks form. Serve on the side of the pie with butter pecan ice cream.