1/2 c. sugar
3 1/2 c. drained peach slices, canned
3 tbsp. red cinnamon candies
1 tbsp. butter
2 tbsp. cornstarch
1/4 c. peach juice

Mix sugar, cornstarch and juice in a saucepan. Cook over medium heat, stirring constantly, until thickens and boils. Boil and stir 1 minute. Pour hot syrup over peaches. Add cinnamon candies and mix lightly. Pour in 9" or 10" pie shell and dot with butter. Cover with top crust, slit the top. Seal and flute. Bake at 425 degrees for 40 to 45 minutes.