Heat oven to 350°F. In large bowl, mix all filling ingredients except 1 tablespoon butter and 3/4 cup almonds.
In 10-inch skillet, melt 1 tablespoon butter. Stir in 3/4 cup almonds. Cook, stirring constantly, until almonds are toasted. Remove from skillet to heatproof plate; cool. Stir into peach mixture.
Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. Pour peach mixture into crust-lined plate. Unroll second crust on work surface. With 2 1/2- or 3-inch round cookie cutter, cut 1 circle from center of crust. Top pie with second crust and flute. Cut dough circle into triangles; place around circle in crust to resemble sun shape.
In small bowl, mix 1/4 cup almonds, 1/4 cup sugar and 1/2 teaspoon cinnamon; spoon into opening in top crust. Sprinkle vanilla sugar over top crust.
Bake 50 to 60 minutes or until deep golden brown. Cool at least 2 hours before serving.