Requires approximately 10-11 large ripe peaches
1 (9 inch) pie shell, baked (or graham cracker crust)
3/4 cup white sugar
4 tablespoons cornstarch
1 tablespoon butter
1/4 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
2 cups fresh peaches, skinned, pitted, and mashed
4 cups fresh peaches, skinned, pitted, and sliced
1. Combine sugar, cornstarch, butter or margarine, mashed peaches, cinnamon, and nutmeg in a saucepan.
2. Cook mixture over medium heat until it forms a clear and thick glaze. Stir in vanilla.
3. Fill pie shell with the glaze, then add the fresh sliced peaches on top. Refrigerate until set.
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