Recipe

A A A

• 2 unbaked pie shells
• 1/2 cup sugar
• 2 tbsp cornstarch
• 3 1/2 cups drained canned peaches
• 1/4 cup peach syrup
• 3 tbsp cinnamon red cinnamon candies
• 1 tsp butter

• 1 Mix sugar, cornstarch and peach syrup in saucepan, over medium heat.
• 2 Stir constantly until thickened.
• 3 After thickening, boil for 1 minute, more.
• 4 Pour hot syrup over drained peaches, in bowl.
• 5 Add cinnamon red hots and then pour into pie shell.
• 6 Add butter on top of peaches.
• 7 Cover with second pie shell.
• 8 Bake at 425°F for 40-45 minutes.