Double crust pie recipe
2 c. sugar
3/4 c. sugar
1/3 c. cornstarch
1/4 tsp. salt
3 eggs
2 tbsp. butter, melted
1 (6 oz.) can frozen lemonade concentrate
1 1/2 c. water

In a small bowl, stir together the sugar, cornstarch, and salt, mixing well. In a large bowl, beat the eggs until light. Gradually beat in the sugar mixture, beating thoroughly after each addition. Add the melted butter and the thawed lemonade concentrate. Stir in the water.

Pour into the 10-inch pastry lined pie plate and top with the top crust and prick. Trim and crimp edge around the rim of the pie plate. Bake at 425 degrees for 10 minutes, reduce to 350 degrees and continue baking for 50 minutes more. Remove pie to rack to cool thoroughly, then chill before serving.