To thaw pie shell for top- Remove from freezer and invert shell on a piece of parchment paper. Remove foil container and let thaw for 1 hour.
In a medium pot combine peaches, brown sugar, cinnamon, vanilla extract and Kinnikinnick All Purpose Flour Blend. Cook over medium heat stirring continually until mixture begins to boil. Reduce heat to medium low and cook for an additional 5 minutes. Remove from heat and let mixture cool slightly.
Preheat oven to 400°F (204°C). Fill prepared 8” Kinnikinnick pie crust base. Pin out thawed pie shell slightly on parchment paper. Moisten edges of filled pie with prepared egg wash. Top filled pie with slightly pinned Kinnikinnick pie crust. Flute edges pressing both top and bottom layers of pie crust together.
Vent top of pie crust with 3 slits or a design in center. Egg wash top of pie and sprinkle with sugar. Bake at 400°F (204°C) for 40 minutes. Yields 1- 8”pie/ serves 8