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Peach Pie

2 large can sliced peaches-drained well
1 cup sugar
3 Tbsp. cornstarch.
3 Tbsp. real butter (butter is recommended)
2- 9 inch pie shells

Mix corn starch and sugar together along with the butter. Cook
until thick. Pour over drained sliced peaches. Let rest for about
5 minutes. Pour into pie shell and top with the other shell. Brush
with melted butter or milk. Poke 3-4 holes in the top crust to
let out steam. Bake at 400 for 15 minutes. Reduce heat to 350
and back for another 30 minutes.

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