Instructions: PAN: 9-INCH PIE PAN TEMPERATURE: 425 F. OVEN :
2. DRAIN PEACHES; RESERVE JUICE FOR USE IN STEP 3; PEACHES FOR USE IN STEP 5.

3. COMBINE RESERVED JUICE, SUGAR, AND SALT; BRING TO A BOIL.

4. COMBINE CORNSTARCH AND WATER; STIR UNTIL SMOOTH. ADD GRADUALLY TO BOILING MIXTURE. COOK AT MEDIUM HEAT, STIRRING CONSTANTLY UNTIL THICK AND CLEAR. REMOVE FROM HEAT.

5. FOLD PEACHES CAREFULLY INTO THICKENED MIXTURE. COOL THOROUGHLY.

6. POUR 2 3/4 TO 3 CUPS FILLING INTO EACH UNBAKED PIE SHELL. COVER WITH TOP CRUST. SEAL EDGES.

7. BAKE 30 TO 35 MINUTES OR UNTIL LIGHTLY BROWNED.

8. CUT 8 WEDGES PER PIE.

SERVING SIZE: 1/8 PIE

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