From Diana Phillips
1 T. butter
4 t. cornstarch
1/3 c. plus 1 T. sugar, divided
2 lbs. peaches, pitted, peeled and diced
1 t. cinnamon
1/8 t. salt
1 T. lemon juice
4 9-inch pie crusts
1 egg beaten
Melt butter in skillet over medium heat. Combine cornstarch with 1/3 cup sugar; add to skillet. Stir in peaches, cinnamon and salt. Cook until mixture thickens and boils, about 25 minutes, stirring frequently. Boil for one minute; remove from heat and stir in lemon juice. Cool completely; set aside. Roll pie crusts into circles and cut them into quarters; spoon 2 tablespoons filling into the center of each quarter leaving a good margin of crust to be able to seal the edges. Fold dough over filling to form a triangle and press edges together with a fork to seal. Transfer pies to 2 ungreased baking sheets. Brush tops of pies with egg wash; sprinkle with remaining sugar. Cut a one inch slit in the top of each pie. Bake at 425 degrees for 18-20 minutes or until golden, rotating baking sheets between upper and lower racks halfway through baking. Remove to wire racks to cool. Makes about 16 pies.