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4 c. sliced fresh peaches
1/2 c. water
1 c. sugar
3 tbsp. cornstarch
1 tbsp. butter
1 baked pie crust or graham cracker crust

(I use 7 fresh peaches to make 2 pies.)

Crush enough peaches to make 1 cup, leave rest in slices. Combine crushed peaches with water, sugar and cornstarch. Bring to a boil; cook over low heat until clear (2-3 minutes), stirring occasionally. Add butter. Cool slightly. Line a cool baked pie shell with fresh peaches. Pour glaze mixture over peaches. Make sure all peach slices are covered. Chill at least 2 hours in refrigerator. Top with whipped cream if desired.

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 Rating: 4.5 / 5 - Reviews: 3
Sep 20, 12:02 PM
Braddock Heights Cook says:
Sep 24, 11:08 AM
Mary (New York) says:
Aug 15, 11:36 PM
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