This pie won second place in a pie baking contest a few years ago. Our family loves it and requests it often in the warm summer months. (And sometimes in the cool winter months as well!) Peaches are on sale this week so I'll be using fresh instead of canned.
Creamy Peach Pie
1 can (29 oz.) yellow cling peaches in heavy syrup *
3 T. reserved peach syrup (from the can) **
3 T. cornstarch
1 cup sugar, divided
1/3 cup buttermilk (see my substitution here)
1/2 cup butter, melted
1 tsp. vanilla
2 T. butter, melted
Prepare crust (recipe here) and press into a 10 inch pie plate. Do not bake. Preheat oven to 400 degrees.
For filling, drain peaches, reserving 3 T. syrup. Set aside. Cut peaches into small pieces. Place in a large bowl. Combine corn starch and 2-3 T. sugar. Add 3 T. reserved peach syrup. Add remaining sugar, eggs, and buttermilk. Mix well. Stir in 1/2 cup melted butter & vanilla. Pour over peaches. Stir until peaches are coated. Pour filling into unbaked pie crust. Moisten pastry edge with water.
Cover pie with top crust. Cut slits or use small cookie cutters to cut designs in top crust to allow steam to escape.
For glaze, brush with 2 T. melted butter and sprinkle with sugar. Bake at 400 degrees for 45 minutes or until filling in center is bubbly and crust is golden brown. Cool to room temperature before serving. Refrigerate leftover pie.
* If using fresh peaches use about 9 peaches peeled and sliced.
** For the 3 T. syrup I take a few chunks of peach and smush it up, add a bit of water and a sprinkle of sugar to make 3 T.