This Semi-Homemade Peach Cobbler that will knock your socks off! Simple, Easy & Delicious!

Ingredients
6 Cans Del Monte Peaches
3 Boxes Refrigerated Pie Crust (Each box holds 2-Pie Crusts)
2 Sticks Butter
2 Cups White Sugar
1 Tbsp Vanilla Extract
1 Tbsp Cinnamon
1 Tbsp Corn Starch
3 Tbsp Water
Pinch of Salt
1 Whisked Egg for brushing over dough

Preheat oven at 350

Open and our all cans of peaches in a pot and mix well; pour in 1 cup of sugar and mix, add Vanilla Extract mix, add butter stir. Repeat the sugar and butter process. Make Corn Starch Slurry mixture by adding 3 Tbsp of water to corn starch and stir. Pour slurry mixture into cooking peaches and stir, cook for another 10 minutes. Place two whole pie shells into baking pan, making sure to cover all sides of the pan. Place in oven for about 5 minutes and remove, let stand for a couple minutes. Fill baking pan with peaches making sure to use as many as possible. Add enough juice to completely cover peaches. Cut remaining pie shells into strips and arrange vertically and then cross ways on top of peaches. This gives you that triple crust! Beat one egg, add 1 Tsp of water and beat. Brush the egg mixture on top of your crust. Mix some sugar and cinnamon together and sprinkle on top. Place in oven for 35-40 minutes, or until crust is golden. Enjoy with a scoop of ice cream or by itself!