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

Preheat oven to 400 degrees. For filling, drain peaches, reserving 3 tablespoons syrup. Cut peaches into small pieces. Place in a 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 peaches until are coated.

Pour filling into unbaked pie shell. Moisten pastry edge with water. Cover with top crust. Fold top edge under bottom crust. flute with finger or fork. Cut slits or design in top crust or prick with fork for escape of steam.

GLAZE:

2 tbsp. butter, melted
2 tbsp. sugar

For glaze, brush top crust with melted butter. Sprinkle with sugar. Cool at room temperature before serving.