Peach Pie

I made this for my mom's birthday (the 4th of July) and it's a perfect summer pie. Using ripe peaches definitely makes it better (much sweeter and all around better taste) so don't buy peaches the day you want to bake it like I did:-)

Ingredients:
1 recipe basic pie dough (you can cheat and use the box kind if you want)
3 1/2 lbs fresh ripe peaches (you can add a bit more if you want)
2/3 c. packed dark brown sugar
juice of 1/2 small lemon
1 Tbsp vanilla extract
1 tsp cornstarch
pinch of cinnamon
1 egg white

Directions:
-Preheat oven to 425 degrees and prepare pie dish
-Roll out 1/2 recipe of pie dough and line bottom of pie dish
-Place in refrigerator
-Peel peaches and cut into small slices
-Place peach slices into large bowl, add brown sugar, lemon juice, vanilla, cornstarch, cinnamon and stir well to combine
-Remove pie plate from refrigerator, brush bottom with egg white and transfer peach mixture to pie
-Roll out remaining dough and top in lattice formation
-Brush top with egg white and place into oven
-Bake for 15 minutes, then tent top with foil and reduce heat to 375 degrees
-Continue baking until golden and juices are bubbling, about 50-60 minutes
-Remove from oven and let pie cool completely on wire rack

Recipe adapted from www.foodnetwork.com