Georgia Peach Pie

• Classic Crisco Pie Crust Double Crust
• 29 ounces yellow cling peaches
• syrup
• 3 tablespoons cornstarch
• 1 cup sugar divided
• 3 large eggs
• 1/3 cup buttermilk
• 1/2 cup butter melted
• 1 teaspoon vanilla extract
• 2 tablespoons butter melted
• sugar

1. PREPARE recipe for double crust pie, using a 10-inch pie plate. Roll out dough for bottom crust and place in pie plate according to recipe directions. Do not bake.
2. HEAT oven to 400u0b0F.
3. DRAIN peaches, reserving 3 tablespoons syrup; set aside. Cut peaches into chunks. Place in large bowl.
4. COMBINE cornstarch and 3 tablespoons sugar in small bowl; add reserved peach syrup, remaining sugar, eggs and buttermilk. Mix well.
5. STIR in melted butter and vanilla; pour mixture over peaches. Stir until peaches are coated. Pour filling into unbaked pie crust. Moisten pastry edge with water.
6. ROLL out dough for top crust, place onto filled pie and finish edges according to pie crust recipe directions. Cut slits or design in top crust or prick with fork to vent steam.
7. BRUSH crust with melted butter. Sprinkle with sugar.
8. BAKE 30 to 40 minutes or until filling in center is bubbly and crust is golden brown. Cool to room temperature before serving.

pie crust, peaches, syrup, cornstarch, sugar, eggs, buttermilk, butter, vanilla, butter, sugar

Taken from www.yummly.com/recipe/Georgia-Peach-Pie-2663310 (may not work)