1 qt. sliced fresh peaches, drained
3/4 c. water
1 c. sugar
3 tbsp. cornstarch
1 tbsp. lemon juice
1 tbsp. butter
1/8 tsp. salt
Baked 9 inch pie crust
Whipped cream

Mash one cup peaches. Add water and cook 4 minutes. Mix sugar and cornstarch. Add to the fruit mixture. Cook until thick and clear. Add lemon juice, butter and salt. Let cool. Arrange the remaining fresh peaches in the cooled pie shell. Pour cooled glaze over peaches. Chill in refrigerator. Top with whipped cream and a few peach slices when ready to serve.