Peach Custard Pie
Combine cornstarch and 2 - 3 tbsp. sugar in medium bowl. Add 3 tbsp. reserved peach syrup. Add remaining sugar, eggs and buttermilk. Mix well. Stir in melted butter and vanilla. Pour over peaches. Stir until peaches are coated.
Pour filling into unbaked pie shell. Moisten pastry edge with water. Cover with top crust. Fold top edge under bottom crust. Flute, making high edge. Cut slits or design in top crust for escape of steam.
For glaze, brush with melted butter. Sprinkle with sugar. Cover edge of pastry with foil.
Bake at 400ºF. for 45 minutes or until set, covering top with foil, if necessary, to prevent over browning.
Cool to room temperature before serving. Refrigerate leftovers.
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