Crust

1. Unbaked 10 inch ClassicCrisco Double Crust

Filling

1. 1 can (1 pound 13 ounces) yellow cling peaches in heavy syrup
2. 3 tablespoons cornstarch
3. 1 cup sugar, divided
4. 3 tablespoons reserved peach syrup
5. 3 eggs
6. 1/3 cup buttermilk
7. 1//2 cup butter or margarine, melted
8. 1 teaspoon vanilla

Glaze

1. 2 tablespoons butter or margarine, melted
2. 2 tablespoons sugar

Directions

Heat oven to 400 degrees.  For filling, drain peaches, reserving 3 tablespoons syrup.  Cut peaches into small pieces.  Place in large bowl.  Combine cornstarch and  to 3 tablespoons sugar.  Add 3 tablespoons reserved peach syrup.  Add remaining sugar, eggs and buttermilk.  Mix well.  Stir in melted butter and vanilla.  Pour over peaches.  Stir until peaches are coated.  Pour filling into u nbaked pie shell.  Moisten pastr edge with  water.  Roll top crust same as bottom.  Lift onto filled pie.  Trim 1/2 inch beyond edge or pie plate.  Fold top edge under bottom crust.  Flute.  Cut slits int o pcrust for escape of steam.  For glaze, brush top crust with melted butter.  Sprinke with sugar.  Bake a 400 degrees for 45 minutes or until  filling incenter is bubbly and crust is golden brown.  Cool to room temperature befor serving

One 10 inch pie