1 (9 inch) prepared graham cracker crust
1 1/2 tablespoons vegetable oil
5 tablespoons all-purpose flour
3/4 cup fresh frozen chopped peaches
2 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Make sure the brown sugar has completely dissolved before filling the pie crust.
In a large saucepan over medium heat, mix together the oil, flour, peaches, sugar, eggs and vanilla. Cook, stirring frequently, until the mixture is thick. Remove from heat. Pour the syrup mixture into the crust.
Arrange the peaches in a single layer in the bottom of the pie pan. Fill the remaining pie holes with the remaining contents of syrup (spare the peach halves and the peaches). Pour 1 spoonfuls of filling mixture over the peach layers. Drizzle with remaining lemon juice.
Bake at 350 degrees F (175 degrees C) for 40 minutes, or until pie is halfway cooked out and filling is set. Chill pie for 10 minutes before serving.