Filling Ingredients

Yield: 2 pies

• Fresh Peaches
• Sugar 1/4 cup to start, additional to taste
• Cornstarch 1/2 cup to start (up to a cup for extra large batches or thicker preference)
• Water
• 2 Pie Crusts
• Whipped Cream

Instructions

1. Peel and pit enough peaches to fill a small stock pot three-quarters the way full. The exact number will vary depending on how big the peaches are. They should be ripe and soft for mashing.

2. Mash all of the peaches. Heat on medium-high. In a separate bowl, combine the cornstarch and enough water that you can just mix it. Add to the peaches.

3. Mix and heat until the cloudy cornstarch appearance clears up. Add ¼ cup sugar, additional if desired. The preferred amount of additional sugar will vary depending on the type and ripeness of the peaches used and personal preference.

4. As the mixture heats, it should begin to thicken to a pie-filling consistency. Once the cloudiness of the cornstarch has cleared, it is to your desired sweetness, and the mixture has thickened, add to a baked pie shell. Add a few fresh peach slices on top and press into the mix.

5. Refrigerate until the mixture is cool and set. Top with whipped cream.