Peach Pie

• 2 large ripe peaches or (15 ounce) cans sliced peaches
• 1 cup sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 cup water
• 1 baked pie shell

1. Dip peaches in hot water and skin them.
2. Cover peaches in cold water to keep from turning brown.
3. If fresh peaches are not available, two 15 ounce cans of canned (and drained) sliced peaches may be used.
4. Crush a few peaches at a time to make one cup of crushed peaches.
5. Remaining peaches will be sliced directly into the pie crust.
6. Make a sauce by combining the sugar, cornstarch, salt, water and one cup crushed peaches.
7. Mix together and cook until thickened.
8. Cool.
9. Arrange remaining sliced peaches in a nice pattern into the baked pie shell.
10. Carefully pour cooled sauce over the sliced peaches.
11. Serve with whipped cream or ice cream.

peaches, sugar, cornstarch, salt, water, shell

Taken from www.food.com/recipe/peach-pie-106187 (may not work)