A friend gave me this recipe about 1989 or so- I have tweaked it a bit since then. You can use fresh or canned peaches.This pie is made with the Classic Crisco double pie crust. I have also made it using my "Farm Fresh Apple Pie with Egg Yolk Pastry", substituting the peaches for the apples- this is real good too.Give it a try both ways- see which you like best!
1Preheat oven to 400^.
If using canned, drain peaches and reserve 3 Tablespoons syrup.
Cut fresh of canned peaches in bite size pieces. Place in a large bowl
2Combine cornstarch and 2 Tablespoons sugar.
Add 3 Tablespoons reserved peach syrup(for canned peaches).
Add remaining sugar, eggs and buttermilk.
Mix well. Stir in melted butter and extract.
Pour over peaches, stir until peaches are coated.
Add a bit of nutmeg, and lemon juice ,if desired -for added flavor.
3Pour filling into unbaked pie shell.
Moisten pastry edge with water.
Cover with top crust. Fold top edge under bottom crust. Flute with fingers or fork. Cut slits or design in top or simple lattice top; or just prick top with fork to let steam escape. Bake at 400^ for 10 minutes then turn oven to 350^ and bake for 25-30 minutes or until bubbly and peaches seem tender.
Brush top crust with Maple syrup. Sprinkle with a little nutmeg or cinnamon.