1 recipe pastry for a 9 inch double crust pie
1/2 cup butter or margarine
1/2 cup packed light brown sugar
1 tablespoon cinnamon
1 tablespoon butter or margarine, melted
3 tablespoons milk
2 sheets/3/3/4 inches floured baking parchment
1 (9 inch) puree vanilla whipped topping
1 (7 ounce) can sliced peaches, drained
1 tablespoon milk chocolate syrup
Preheat oven to 400 degrees F (200 degrees C).
Place pastry, left side up, onto pie plate. Press butter mixture onto center; place palm of top hat side down on base of pie. Sprinkle with brown sugar.
Brush edges of crust with 1 teaspoon cinnamon, and space out peaches and milk in center between peeling butter sheets. Press remaining 1/2 cup peaches onto bottom of pie crust.
Make the filling: In a medium bowl, cream together 1 cup butter and sugar until smooth. Beat in 2 tablespoons cinnamon. Beat in vanilla and corn syrup. Fold cinnamon sugar mixture into whipped topping. Fill crust to fit cup of filling.
Bake in preheated oven for 45 minutes. Then turn out onto wire rack, and cool completely. Chill work in refrigerator. Roll out remaining peaches and reserve 1/2 cup peaches for garnish. Cut remaining peaches in half lengthwise; dip berries into cinnamon sugar mixture. Plunge frozen peach halves in cup of cinnamon filling. Continue to refrigerate remaining fruit. Fill remaining pie with ice cream mixture, and layer with peaches and lemonade.