• Preheat the oven to 375
• Place peaches, cinnamon, brown sugar, granulated sugar, nutmeg, vanilla and corn starch in a bowl. Mix together and set aside for 5-7 mins
  
• Prepare pie crust - if using homemade pie crust, blind bake by layering parchment paper and rice or dry beans for weight. Bake for 10 mins.
  
• If using frozen pie crust, blind bake isn't necessary.
  
• Remove from oven, add the filling to the pie crust

For the top

• Using a pasty roller, make small even strips of dough.
  
• Braid two strips of dough at a time and set aside. Make 3 braids.
  
• Lay them across the top of the pie as pictured. Add small strips between them.
  
• Weave in single strips going perpendicular to the strips already down.
  
• Continue waving in this manner.
  
• Trim excess
  
• To make the roses, roll strips of dough in a circle.
  
• Brush with egg wash
  
• Add confectioners sugar to the top
  
• Cover the edges of the pie with aluminum foil
  
• Bake for 20 mins, remove foil. bake for additional 20 mins.
  
• Let rest 10 mins before serving.