b'2 UnbakedPie ShellsDivided ( page 274 )4 CupsFrozen Sliced PeachesALLOW TWO DAYS FOR PREPARATION. 1 1/3 Cup Granulated Sugar, dividedPREHEAT OVEN TO 400 DEGREES.PREPARE 9 INCH PIE CRUST FOUND ON PAGE 274 AND 1 TablespoonCornDOUBLE FOR A 2-CRUST PIE. LINE A 9 INCH PIE SHELLSyrupWITH ONE CRUST. 4 1/2 TablespoonsFOR FILLING: PLACE 4 CUPS OF FROZEN PEACH SLICESCorn StarchINTO A BOWL. POUR 1/3 CUP OF THE SUGAR OVER THE 1/2 Cup WaterPEACHES AND ALLOW TO THAW IN THE REFRIGERATOROVER NIGHT.DRAIN THE JUICE FROM THE THAWEDPEACHES AND PLACE JUICE IN A SAUCE PAN WITH CORNSYRUP, CORN STARCH, WATER, AND REMAINING 1 CUPOF GRANULATED SUGAR. COOK MIXTURE WHILE STIRRINGUNTILITBECOMESTHICK.HOLDFOR3MINUTES.FOLD THE PEACHES INTO THE FILLING.POUR FILLING INTO PREPARED UNBAKED PIE SHELL,FILLING THE SHELL TO THE TOP.ROLL OUT THE REMAINING PASTRY FOR THE TOP CRUSTAND CUT IT INTO SIX 1 INCH STRIPS. PLACE STRIPSCROSSWISE OVER PIE FILLING. ( REFER TO PAGE 153 ).PLACE PIE IN OVEN AND BAKE FOR 40 TO 50 MINUTES ORUNTIL IT IS GOLDEN BROWN.MAKES ONE 9 INCH PIE162'