Peach Pie
Ready In: 40 mins
Yields: 1 pie
Ingredients
- 3 large ripe peaches or 2 (15 ounce) cans sliced peaches
- 1 cup sugar
- 3 tablespoons cornstarch
- 1⁄4 teaspoon salt
- 1 cup water
- 1 baked pie shell
Directions
- Dip peaches in hot water and skin them.
- Cover peaches in cold water to keep from turning brown.
- If fresh peaches are not available, two 15 ounce cans of canned (and drained) sliced peaches may be used.
- Crush a few peaches at a time to make one cup of crushed peaches.
- Remaining peaches will be sliced directly into the pie crust.
- Make a sauce by combining the sugar, cornstarch, salt, water and one cup crushed peaches.
- Mix together and cook until thickened.
- Cool.
- Arrange remaining sliced peaches in a nice pattern into the baked pie shell.
- Carefully pour cooled sauce over the sliced peaches.
- Serve with whipped cream or ice cream.
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