Crisco's® Peach Custard Pie

Crust:
Classic CRISCO Double Pie Crust, unbaked 9- inch(see our recipe on familytime.com)
Filling
1 can (1 lb. 13 oz.) yellow cling peaches in heavy syrup
3 tablespoons cornstarch
1 cup sugar, divided
3 tablespoons reserved peach syrup
3 eggs
1/3 cup buttermilk
1 tablespoon butter or margarine, melted
1 teaspoon vanilla
Glaze
1 egg, lightly beaten with 1 tablespoon water
2 teaspoons sugar

Heat oven to 400°F.
For filling, drain peaches, reserving 3 tablespoons syrup. Cut peaches into small pieces. Place in large bowl.
Combine cornstarch and 2 to 3 tablespoons sugar in medium bowl. Add 3 tablespoons 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 400°F for 45 minutes or until set, covering top with foil, if necessary, to prevent overbrowning. Cool to room temperature before serving. Refrigerate leftovers.