4 c. sliced fresh peaches
3/4 c. water
1 1/3 c. sugar
4 tbsp. cornstarch
1 tbsp. butter
1 9-inch baked pie shell

Crush enough peaches to make 1 1/2 cups, leaving the rest sliced. Combine crushed peaches with sugar, cornstarch, and water. Bring to a boil, cook over low heat until clear, 2-3 minutes, stirring constantly. Add butter, cool slightly. Line baked pie shell with remaining sliced peaches. Pour glaze mixture over, making sure all peaches are covered. Chill at least 2 hours. Serve with whipped cream or ice cream.