Ingredients

3 15-ounce cans sliced peaches in light syrup, drained
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup Equal
1 teaspoon vanilla
1 pastry shell for single crust 9-inch pie
1 tablespoon Equal
1/4 teaspoon. ground cinnamon

Directions

Place peaches in medium saucepan. Toss with cornstarch, lemon juice, 1 teaspoon cinnamon and salt. Cook over medium heat, stirring constantly until mixture thickens. Remove from heat; stir in 3/4 cup Equal and vanilla until dissolved. Spoon hot peach mixture into 8-inch square baking pan. Meanwhile, roll pie pastry on lightly floured surface to form a 9-inch square. Place pastry over hot peach mixture.

Trim and flute edges. Cut a few slits in top to allow steam to escape. Sprinkle top of pastry with combined 1 tablespoon Equal and 1/4

teaspoon cinnamon. Bake in preheated 400-degree oven 25 to 30 minutes or until pastry is crisp and lightly golden in color.