Line a deep dish pie plate with half of the crust and dock it (use a fork to poke it about every inch.  This allows steam to escape).  Preheat the oven to 400°.

In a small bowl, combine the sugar, salt, and cornstarch.

Bring enough water to cover the peaches to a boil in a large pot.  Prep a large bowl of ice water. Once the water is boiling, gently place the peaches in a single layer and allow it to boil for 1 minute.  Using a slotted spoon, remove them carefully and place them in the ice water to stop the cooking.  Repeat this process with any remaining peaches.

After the peaches have cooled, gently rub the skin of each with your thumb until it splits (you should be able to feel it moving), then peel it off. Discard the skins, then cut the peaches into 1/4″ slices into a large mixing bowl, throwing away the pits.  Add the pitted and halved or quartered cherries to the peaches.

Sprinkle the lemon juice and vanilla extract over the peaches and stir, then stir in the sugar mixture.

Spoon all of the fruit into the pie crust, then cover with the other half of the pie crust in any pattern you like.  It can be solid, a basic lattice, or more intricate.  The pattern I used was inspired by loko kitchen (you should check her out on Instagram!), and you can see a video demo of how it’s done here.

Once the top crust is finished, use a pastry brush to brush on the beaten egg, then sprinkle the top generously with the turbinado sugar.

Bake for 30 minutes at 400°, then lower the temperature to 375° and continue to bake for another 30-45 minutes until the crust is golden brown around the bottom (I like to use a clear pie plate to be able to see it) and the fruit is tender when poked with a fork.  If the edges and top begin to get dark before the rest of the pie is done, cover them with foil.

Remove the pie from the oven and allow to rest for at least 2 hours before serving to give the juices a chance to set up.

Serve on it’s own, or with whipped cream or vanilla ice cream.