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["CRUST: blend tog w/ pastry cutter and press into pieplate I soray with pam first, cook about 15 min at 350 degrees, until just golden brown. cool", "", "SAUCE: cook in saucepan until thick, more cornstarch with more peaches. I pour the prepared peaches into the partially cooled sauce, then spoon out with a slotted spoon so that the peaches are coated and then place in cooked pie shell (there is sometimes enough sauce left over for another pie, dep on size) I don't pour extra sauce on peaches, it's too ""jelloy""
