Peach Blossom Pie
|9 inch double crust pie pastry||1|
|Sugar||1⁄2 Cup (8 tbs)|
|Canned peach slices||40 Ounce, drained, reserve 1/4 cup syrup (1 Can Of 29 Ounce Plus 1 Can Of 11 Ounce)|
|Red cinnamon candies||1⁄4 Cup (4 tbs)|
Heat oven to 425°.
Mix sugar, cornstarch and reserved peach syrup in saucepan.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Pour hot syrup over peach slices.
Add cinnamon candies; mix lightly.
Turn into pastry-lined pie pan.
Dot with butter.
Cover with top crust, which has slits cut in it; seal and flute.
Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.
Bake until crust is golden brown and juice begins to bubble through slits in crust, 40 to 45 minutes.