Glazed Fresh Peach Pie

8-10 peaches
1 Tbsp lemon juice
2 Tbsp cornstarch
1 c sugar (divided in half)
9″ baked pie shell

In blender, blend two peaches, then add enough water to equal 1 cup of puree. Pour into a saucepan over medium heat, then cook with 1/2 c sugar and cornstarch until mixture begins to thicken.

Meanwhile, slice remaining peaches, and mix in a large bowl with remaining sugar. Spoon peaches into pie crust, then pour puree mixture over the top and smooth out. Chill for at least one hour before serving.

Source: Gladys

Published in: on September 24, 2009 at 6:28 am  Leave a Comment  

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