Double Crust Peach Pie #11

                                                           Double Crust Peach Pie   (page 248)


   5-8 large, ripe freestone peaches
      peeled, pitted and sliced 1/2 
      inch thick

  1/4 cup cornstarch

  1 Tbsp. unsalted butter, softened

  3/4 cup plus 2 tsp. sugar

 Butter pastry, chilled (page 520)


                        1. Preheat oven to 450 degrees.

                        2. Combine peaches with cornstarch, butter and 3/4 cup
                            sugar. 

                        3. Divide dough into two equal portions. Roll one on a 
                           floured surface into a 11-inch circle. Place rolled dough
                           in a 9-inch pie pan. Spread peach mixture in pan.

                        4.Roll second ball of dough into an 11-inch circle. Place over
                           top of pie. Crimp edges. Make six cuts on top of pie with 
                           knife. Sprinkle handful of sugar over top. 


                        5. Bake on bottom rack for 10 minutes, and then reduce heat
                            to 350 degrees and bake for 50 minutes longer. 
                            Serve warm or cooled. Serves 8.