Peach Pie

• 2 whole Deep Dish Pie Crusts
• 1 pound Sliced Peeled Peaches
• 1 teaspoon Vanilla
• 1-1/4 cup Sugar, Divided
• 1 teaspoon Ground Cinnamon
• 1/4 cups Orange Juice
• 1 Tablespoon Cornstarch
• 2 Tablespoons Water

1. *Please note that the amount of peaches is AFTER they have been peeled and pitted. You will need to buy a larger amount of whole peaches or you can just use frozen!
2. Preheat oven to 350 degrees F
3. If you are using frozen pie crusts, thaw slightly. If not just use your favorite pie crust recipe to make a top and bottom crust!
4. In a saucepan over medium heat, heat peaches with any of their juices just until they start to bubble. Add vanilla, 1 cup sugar, and cinnamon. Stir until dissolved.
5. Make a slurry with the orange juice and cornstarch. You may need more or less orange juice but your slurry should be the consistency of whole milk. Add slurry to the heated peaches. Cook until the peaches bubble again and the juice is thickened.
6. Put your bottom crust into your pie pan and pour filling into the pie crust. Use your favorite design for the top crust: lattice, whole crust with vent holes, or shapes cut out with cookie cutters. The sky is the limit!
7. Bake for 45 minutes or so or until the crust starts to brown slightly. Remove from the oven and brush water over the top crust. Sprinkle the remaining 1/4 cup granulated sugar over the top crust and place back in the oven.
8. Bake until golden brown. Cool before cutting. Eat with ice cream. Fall in love. Have another piece. Repeat as necessary!

pie crusts, peaches, vanilla, sugar, ground cinnamon, ubc, cornstarch, water

Taken from tastykitchen.com/recipes/desserts/peach-pie-3/ (may not work)