Ripe Peach Pie

• 1 1/2 pounds peaches ripe, unpeeled, washed, and dried
• 2 teaspoons lemon juice fresh
• 23 cup apricot preserves (jam)
• 1 x heavy whipping cream unsweetened , very lightly whipped
• 1 each graham cracker pie crust

1. Cut the peaches into 1/2 inch thick wedges and toss in the lemon juice.
2. Arrange peach slices, with the skin side up, deeply overlapping and nearly standing upright, in a swirl pattern in the crust.
3. Heat jam over low heat just to melt; strain and spoon over the peaches, making sure all are coated.
4. Serve at once.
5. Pass the whipped cream.

peaches, lemon juice fresh, apricot preserves, heavy whipping cream, graham cracker pie crust

Taken from recipeland.com/recipe/v/ripe-peach-pie-5468 (may not work)