4 - 29oz cans of sliced peaches in heavy syrup
2 Tbsp. Butter
1 to 1 1/2 cups of sugar
2 tsp. vanilla extract
1 tsp. cinnamon
4 frozen pie shells
1 tbsp. cornstarch
1/4 c. water
Melt butter in large pot. Add peaches with syrup, 1 cup of sugar, vanilla, and cinnamon to pot. Heat on medium high until hot. Mix cornstarch and water, then add to pot. Taste; add additional sugar if needed; depending on the tartness of the peaches.
Line bottom of pan with pie crust. Blind bake until lightly brown. Add peaches and syrup to the pan.
I took the remaining to pie crust and removed from tins to parchment paper to defrost for a couple of minutes. I cut pie crust into 1 inch strips and make a lattice on top of the peaches.
Bake at 350 degrees, until golden brown.
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