Instructions: Using favorite double pie crust for 9-inch pan, mix together all ingredients except butter. Fill bottom crust. Dot peach mixture with the butter. Top with remaining crust. Crimp edges, but do not cut vents. To freeze, cover with plastic wrap, then foil. This can be frozen for up to 12 months. To bake, cut vents in top of frozen pie and bake (from frozen) at 425F for 45 minutes, then 30 minutes at 350F or until filling bubbles and crust is brown. Cool one hour, then serve.

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