Peach Pie

Recipe by nranger7
READY IN: 40mins
YIELD: 1 pie


  • 2
    large ripe peaches or (15 ounce) cans sliced peaches
  • 1
    cup sugar
  • 3
    tablespoons cornstarch
  • 14
    teaspoon salt
  • 1
    cup water
  • 1
    baked pie shell


  • 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.