Begin by preheating your oven to 400°F (200°C).

Roll out your refrigerated pie crust on a lightly floured surface until it forms a 12-inch circle.

In a mixing bowl, combine the lemon juice, vanilla extract, cornstarch, granulated sugar, brown sugar, and cinnamon. Stir until smooth.

Add your sliced peaches to the bowl with the lemon mixture and gently toss until evenly coated.

Carefully arrange the coated peaches on the center of the rolled-out pie crust, leaving about a 2-inch border.

Fold the edges of the crust over the peaches, creating a rustic look.

Dot the filling with small pieces of butter and brush the folded crust with the egg wash.

Sprinkle coarse sugar on top and bake for 25-30 minutes.

Remove from the oven and let cool for about 5-15 minutes before serving.