Make pastry for two-crust 9-inch pie pan. Line pie pan with half. Combine:

3/4 c. brown sugar
1/3 c. flour
3 tbsp. light corn syrup
1/3 c. soft butter

Cook over low heat until sugar dissolves, stirring constantly. Arrange peaches in pastry-lined pan. Use 4 fresh, diced or sliced, or 3 1/2 cups (1 large can) canned peaches. Pour caramel mixture over. Top pie with rest of pastry, lattice style. Bake at 400 degrees for 50 minutes or until it appears to be bubbling through the center. Flute edge so it doesn't boil over.