Peach fest 2013! Another of my long-time favorite peach recipes.
This is my mother’s recipe. The peaches are not baked, they are just laid in a baked crust. It’s best eaten the day you make it, so have company over!
This is the pie to make when you have lots of perfectly ripe peaches, peaches so good that they barely need a pie to make them better.
Fresh Peach Pie
- 2 1/2 – 3 pounds fresh peaches
- 2 tablespoons lemon juice
- 2 1/2 tablespoons cornstarch
- 1 cup sugar
- 1/2 cup water
- 1 baked pie crust (9-inch)
- whipped cream
Mash enough of the peaches to make 1 cup of pulp (save the rest for slicing into the pie). Combine pulp, sugar, cornstarch, and water and cook until thick. Cool.
Slice the rest of the peaches and put in a baked 9-inch pie shell. Sprinkle with the lemon juice. Pour cooked mixture over fresh peaches in pie shell.
Serve with whipped cream.