5 to 6 large peaches, peeled and sliced, plus extra for garnish (optional)
"Fruit Fresh", or similar product to prevent oxidation (browning of peaches), 
1/2 to 3/4 cup sugar, depending upon how sweet peaches are
2-1/2 Tablespoons cornstarch
Butter, a generous teaspoon
Baked pastry pie crust
1/4 cup Apricot or peach jam (optional)


Have a single pastry pie shell baked, cooled and ready.

Peel and slice peaches into a large bowl. Sprinkle with "Fruit Fresh" stir gently with a wooden spoon or rubber spatula to coat evenly, sprinkle with the sugar, stir again, gently. Allow the peaches to macerate and give up some of their juices for about a half hour to an hour.  Drain off accumulated juices into a liquid 1 cup measuring cup, to the juice add enough water to make 1 cup of liquid.  To the liquid add 2-1/2 Tbsp. cornstarch, stir to blend and cook on stovetop over medium heat until mixture thickens, stir to prevent lumps. Add butter and approximately 1/4 of the sliced peaches, cook, stirring gently for a minute or two. Remove pan from heat and allow to cool.
Optional: While mixture is cooling, melt jam in a small pot and stir to smooth, adding a teaspoon or two of water to loosen the mixture. With a pastry brush, or silicone spatula spread jam on the inside of crust (bottom and sides), set aside. This helps keep the interior crust crisp ~ but the
method is just my personal preference, you can skip this step if you like.

Once the peach cornstarch mixture has cooled add it to the bowl containing the raw peaches and stir gently to coat, pour or spoon peaches into baked pie crust. Refrigerate until serving time.

 This pie is best prepared and eaten the same day.  Optional: Just prior to serving, I like to add a few more sliced, sweetened peaches on top for a really fresh look and taste, then cut and serve with whipped cream or ice
cream/frozen yogurt.

To serve, top with whipped, sweetened cream, or serve with a scoop of vanilla ice cream or frozen yogurt.


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