Here’s the rest of the story on the peaches:
Peach Pie Filling:
4-5 cups peaches (whatever fits in your freezer bag)
1/2 cup sugar
1 1/2 tbls cornstarch (or flour)
1/8 tsp salt
Put one bag peach pie filling into a pie shell, Dot with 1 1/2 Tbls butter and cover with second pie crust. Cut slits into top of pie. Rub pie crust edges with milk to keep from burning. Bake at 450 for 10 minutes, reduce heat to 350, bake until golden brown (35-45 min).
This is my Dad’s favorite pie…Mom always made it at least once a year on his birthday!