Georgia Peach Pie

9” Classic Crisco Double Crust

Filling:
1 29oz can Dole® Yellow Cling Peaches in Heavy Syrup
3 tbsp. reserved peach syrup
3 tbsp. cornstarch

1 cup sugar
3 eggs
1/3 cup Deans® buttermilk
1/2 cup margarine, melted
1 tsp. vanilla

Glaze:
2 tbsp. margarine, melted
Sugar

Prepare the Crust and press bottom crust into 10" pie plate. Do not bake. Heat oven to 400°.

Drain peaches reserving 3 tbsp. syrup, set aside. Cut peaches into small pieces and place in a large bowl, set aside.

In small bowl, combine cornstarch and 2 to 3 tbsp. sugar. Add 3 reserved
syrup. Add remaining sugar, eggs, and buttermilk. Mix well. Stir in
1/2 cup melted margarine and vanilla. Pour over peaches. Stir until
peaches are coated. Pour filling in unbaked pie crust. Moisten pastry
edges with water.

Cover pie with top crust. Cut slits or design on top crust to allow steam to escape. Brush with remaining melted margarine. Sprinkle with sugar.
Bake at 400° for 45 minutes or until filling in center is bubbly and crust is golden brown. Cool to room temp before serving.

Refrigerate leftovers.