This is my father's favorite peach recipe because it tastes just like fresh peaches. It's absolutely perfect for a cool summer treat!
- 1 cup sugar
- 1/4 cup cornstarch
- Dash salt
- Dash ground nutmeg
- 2 tablespoons water
- 1 tablespoon lemon juice
- 2-1/2 cups pureed peeled fresh peaches
- 3-1/2 cups sliced peeled fresh peaches
- 1 pie pastry (9 inches), baked
- In a saucepan, combine sugar, cornstarch, salt and nutmeg. Stir in water, lemon juice and pureed peaches. Cook over medium heat, stirring constantly, about 5 minutes or until mixture is thickened. Pour all but 1/2 cup glaze into the pie shell. Top with sliced peaches and brush with reserved glaze. Chill for at least 3 hours. Yield: 8 servings.
Originally published as Glazed Peach Pie in Country June/July 1992, p51
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