| GEORGIA PEACH PIE |
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Makes One 10-inch Pie 8 ServingsCrust 10-inch Classic CRISCO Double Crust Filling 1 can (29 ounces) yellow cling peaches heavy syrup 3 tablespoons reserved peach syrup 3 tablespoons cornstarch 1 cup sugar, divided 3 eggs 1/3 cup buttermilk 1/2 cup butter or margarine, melted 1 teaspoon vanilla Glaze 2 tablespoons butter or magarine, melted Sugar For crust, prepare (see Classic Crisco Pie Crust recipe) and pressbottom crust into 10-inch pie plate. Do not bake. Heat oven to 400ºF. For filling, drain peaches, reserving 3 tablespoons syrup. Set aside. Cut peaches into small pieces. Place in large bowl. Combine cornstarch and 2 to 3 tablespoons sugar. Add 3 tablespoons reserved peach syrup. Add remaining sugar, eggs and buttermilk. Mix well. Stir in 1/2 cup melted butter and vanilla. Pour over peaches. Stir until peaches are coated. Pour filling into unbaked pie crust. Moisten pastry edge with water. Cover pie with top crust. Cut slits or designs in top crust to allow steam to escape. For glaze, brush with 2 tablespoons melted butter. Sprinkle with sugar. Bake at 400ºF for 45 minutes or until filling in center is bubbly and crust is golden brown. Cool to room temperature before serving. |
