Carol Menkens Caramel Peach Pie

2 favorite pie crusts
1 can (29 oz) sliced peaches, drained
3/4 cup brown sugar
1/3 cup all purpose flour
1/3 cup butter
3 Tablespoon light corn syrup
Milk
1 tsp granulated sugar
1/4 tsp ground cinnamon


Ease 1 pie crust into 9 inch pie plate. Trim pastry even with edge of pie plate.


Arrange peach slices in pastry lined pie plate.  In small bowl combine brown sugar,  1/3 cup flour, butter and corn syrup.  Cook and stir over low heat until sugar dissolves.  Pour over peaches. 
Cut slits in second pastry circle.  Place on filling , trim 1/2 inch beyond edge of pie plate.  Fold top crust under bottom crust.  Seal and flute edge.  Brush top with milk.

In small bowl, stir together granulated sugar and cinnamon.  Sprinkle over pie.  Cover edges of pie with foil.  Bake for 25 minutes.  Remove foil.  Bake 25-30 more minutes  or until golden brown and filling is bubbly.