CRUST:

Unbaked 10 inch Classic Crisco Double Crust

FILLING:

1 can (1 lb. 13 oz.) yellow cling peaches in heavy syrup
3 tbsp. cornstarch
1 c. sugar, divided
3 tbsp. reserved peach syrup
3 eggs
1/3 c. buttermilk
1/2 c. butter, melted
1 tsp. vanilla

GLAZE:

2 tbsp. butter, melted
2 tbsp. sugar

Heat oven to 400 degrees F.

For filling, drain peaches, reserving 3 tablespoons syrup. Cut peaches into small pieces. Places 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 melted butter and vanilla. Pour over peaches. Stir until peaches are coated. Pour filling into unbaked pie shell. Moisten pastry edge with water. Roll top crust same as bottom. Lift onto filled pie. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits in top crust for escape of steam.

For glaze, brush top crust with melted butter. Sprinkle with sugar. Bake at 400 degrees F. for 45 minutes or until filling in center is bubbly and crust is golden brown. Cool to room temperature before serving.