1. Preheat oven to 350°F.

2. In a large pot, add peaches, 1 cup sugar, vanilla extract, butter, remaining 1 cup sugar, cinnamon, and salt. Cook over medium heat until butter melts and mixture is combined.

3. In a small bowl, mix cornstarch with 3 tablespoons water to make a slurry.

4. Stir slurry into the peach mixture and simmer for about 10 minutes, until slightly thickened.

5. Lay two pie crusts into a baking pan, covering the bottom and sides evenly.

6. Pre-bake crust for about 5 minutes, then remove from oven and cool slightly.

7. Pour thickened peach filling into the pre-baked crust, spreading evenly and including enough juice to cover the fruit.

8. Cut remaining pie crusts into strips.

9. Layer crust strips over the peaches vertically and horizontally to create a lattice-style triple crust topping.

10. Whisk egg with 1 teaspoon water to make an egg wash.

11. Brush egg wash over the pie crust strips.

12. Sprinkle extra cinnamon and sugar over the top.

13. Bake for 35 to 40 minutes, until crust is golden brown and crisp.

14. Serve warm with vanilla ice cream or whipped cream.