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Fresh Peach Pie
A fresh peach filling with a peach glaze, in a prebaked pie crust. It's delicious! I got this recipe in 1998 from Linda Dame, in Ontario, Oregon. She has had this recipe since she was a young teen (1960's). It was handed out at a Stake General Primary, Music Meeting, as a favorite recipe of LaVern Watts Parmley, LDS Church, General Primary president: from, 1951–1974, original recipe name is Super Peach Pie.

Ingredients

5 lg. peaches(I like to use 7)
1 c. sugar (I find this is too much, and recommend cutting it down. You can use 1/2 cup if the peaches are very sweet, or 3/4 cups if just regular.)
3 tbsp. cornstarch
1/2 c. water
1/4 or 1/2 tsp. almond extract, (I find one small drop is more to my taste.)
2 tbsp. butter (I omit this, and can't really tell any difference)
1 Cooked pie shell (I use the, best ever, pie crust recipe)


Whipped cream or Vanilla ice cream

Instructions

Bake the pie shell according to the recipe directions. I use the, best ever, pie crust recipe. When the pie crust is cool... Peel, and mash (approx 2 cups)2 of the peaches. In a saucepan add the mashed peaches, sugar, corn starch and 1/2 cup water. Cook over med high heat, stirring constantly for 5 minutes or until it comes to a boil. Remove from heat and add the almond extract, and butter (if you decide to use the butter, I don't) Mix well, cover and set aside to cool. Peel, then slice the remaining 3 peaches into the cooked, and cooled pie crust. When glaze has cooled down to a light warm, pour it over the sliced peaches in the crust. Refrigerate until firm, approx 2-3 hours. Serve topped with whipped cream or ice cream. Enjoy!
No Bake · Peach · Pie · fresh peach