5-6 fresh peaches sliced
1/2 cup peach juice with water to make up the difference
2/3 cup sugar
2-3 T cornstarch
pinch of salt
1 T butter
1/2 t cinnamon
1-9 inch graham cracker pie crust
Slice peaches and also cut slices in half cross wise. Use a little lemon juice to keep peaches from going brown while you are cutting. Put peaches in a colander over a liquid measuring cup. Add any water you need to make up a half cup of liquid. in a jar shake peach juice, sugar and cornstarch. Pour into sauce pan. Add the peaches, cinnamon, butter and salt. Heat to boiling and simmer 5 minutes more until nice and thick. Take off burner and let cool. Pour into crust and put in fridge for at least three hours to set up. Enjoy
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