The key to a delicious fresh peach pie is delicious fresh peaches or nectarines! They must be fully ripe and ready to eat. They should have a great flavor and texture. No green, hard, mealy, or otherwise imperfect fruit. If you cannot find good fruit, wait to make this pie until you can.
1 c mashed peaches + additional fresh, ripe peaches, sliced
3/4 c sugar
1/2 c water
2 1/2 tbsp cornstarch
1 tbsp butter
1 c whipping cream, whipped + approx. 3 tbsp sugar (to taste) and a dash of vanilla
1 pie crust (I use the refrigerated, pre-made Pillsbury crust)
Mix cornstarch with water in a small pot. Add mashed peaches and sugar. Cook and stir until thick. Remove from heat and add 1 tbsp butter. Cool while preparing crust. Bake one crust and cool. Peel and slice fresh, ripe peaches into baked, cooled crust. Cover with cooled, cooked mixture, then chill for at least 2 hours. Cover with whipped cream just before serving and enjoy!
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