Preheat the Oven:
Start by preheating your oven to 350°F (175°C) to ensure it’s ready for baking.
Prepare the Peach Filling:
In a large pot, empty all six cans of peaches. Mix in 1 cup of sugar and the vanilla extract. Add the butter and the remaining cup of sugar. Let everything melt and blend together on medium heat.
Cornstarch Slurry:
In a small bowl, mix 3 tablespoons of water with the cornstarch to create a slurry. Stir this into your peach mixture and let it simmer for about 10 minutes, or until thickened slightly.
Crust Base Preparation:
Lay two pie crusts onto a baking pan, ensuring they cover all sides and the base evenly. Pre-bake the crust for about 5 minutes, then remove it from the oven and allow it to cool slightly.
Assemble the Peach Layer:
Pour the thickened peach mixture into the pre-baked crust, spreading evenly. Ensure to include enough peach juice to cover the fruit.
Create the Triple Crust Top:
Cut the remaining pie crusts into strips. Layer these strips over the peaches, first vertically and then horizontally, creating a lattice pattern to achieve the triple crust effect.
Egg Wash and Topping:
Combine the whisked egg with 1 teaspoon of water to create an egg wash. Brush this over the pie crust strips. Sprinkle a mixture of sugar and cinnamon on top for added sweetness and a hint of warmth.
Bake the Cobbler:
Place the cobbler in the oven and bake for 35-40 minutes, or until the crust is golden brown and crisp.
Serving:
Serve your Triple Crust Peach Cobbler warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream, and enjoy the blissful combination of flavors and textures.
