1 (9") baked pie shell
2 c. sliced fresh peaches

CREAM FILLING:

1 c. sugar
3 tbsp. cornstarch
1/2 tsp. salt
1 1/4 c. Pet evaporated milk
1 egg, beaten
1 tsp. vanilla

In small saucepan, combine sugar, cornstarch and salt; add Pet milk and egg and cook over low heat until thickened, stirring constantly. Add vanilla. Allow cream filling to cool while preparing glaze.

GLAZE:

1/2 c. crushed peaches
1/2 c. sugar
4 tsp. cornstarch

Combine peaches, sugar and cornstarch in small saucepan. Cook gently until thick and clear, stirring constantly.

To Assemble Pie: Spread filling over bottom of baked pie shell. Arrange 2 cups sliced peaches over cream filling. Spread hot glaze over peaches. Chill pie at least 2 hours before serving.