10 inch Crisco Double Pie Crust
6 cups fresh sliced peaches
1 Tbsp lemon juice
1 cup (and then some) sugar
¼ cup corn starch
1 tsp cinnamon
6 tsp butter
1 egg
Preheat oven to 425º. Add lemon juice to peaches. Stir one cup sugar and cornstarch together with cinnamon. Add to peaches and mix well. Pour peaches into unbaked pie crust. Dot with butter; cover with top crust and flute the edges. Cut a few vent holes in top of crust for steam.
Beat egg in small bowl; brush over top of crust and sprinkle with a little sugar. Bake at 425º for ten minutes. Reduce heat to 350º and continue baking for 45 minutes longer. If edges of crust begin to brown too quickly, cover edges with aluminum foil.
Cool, serve with whipped cream or ice cream; store leftover pie in fridge.
© Crackerberries 2011
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