Cooking web notes

Here is my great aunties recipe for a double crust peach pie...let me tell you, this pie is absolutely delicious!

Delicious Peach Pie

Crust:

1 unbaked 10" double pie crust

Filling:

1 can (29 ounces) yellow cling peaches in heavy syrup
3 tablespoons reserved peach syrup
3 tablespoons cornstarch
1 cup granulated sugar, divided
3 eggs
1/3 cup buttermilk
1/2 cup butter, melted
1 teaspoon vanilla extract

Glaze:

2 tablespoons butter, melted
additional sugar

Preheat oven to 400 degrees. For filling, drain your peaches, reserving 3 tbsp. of peach syrup. Cut peaches into small pieces, place in a large bowl. Combine cornstarch and 3 tablespoons sugar in medium bowl. Add reserved syrup; mix well. Add remaining sugar, eggs and buttermilk, mix well. Stir in 1/2 cup of butter and the vanilla extract. Pour over peaches; stir until peaches are coated. Pour mixture into the unbaked pie crust. Moisten pastry edge with water.

Cover pie with the top crust, fold top edge under the bottom crust; flute the edges. Cut slits in the top crust to allow the steam to escape during baking. For glaze, brush top crust with 2 tbsp. melted butter. Sprinkle with additional sugar if desired.

Bake at 375 degrees for 45-50 minutes or until the filling is done and the crust is golden brown. Cool on a pie rack.