Peach fest 2013! Another of my long-time favorite peach recipes.<\/p>\n
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!<\/p>\n
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.<\/p>\n
Fresh Peach Pie<\/strong><\/p>\n 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.<\/p>\n 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.<\/p>\n Serve with whipped cream.<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" 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! … Continue reading \n