9 inch single crust
6 lg. or 8 med. ripe peaches
1/2 to 1 c. sugar (depending upon sweetness of peaches & orange juice)
1/8 tsp. salt
1 1/2 tbsp. cornstarch
1/2 c. fresh squeezed orange juice
1/8 c. fresh squeezed lemon juice
3/8 c. water

Prepare pastry and bake 12 minutes at 425 degrees. Stir together sugar, salt and cornstarch in small saucepan. Gradually stir in orange juice, lemon juice and water.

Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute. Remove from heat. Cool, but do not let thicken too much. Cut peeled peaches into a large bowl. Pour sauce over peaches and gently fold sauce and peaches together. Pour into crust. Let cool. Refrigerate. Serve with whipped cream or vanilla ice cream.