Fresh Peach Pie

My friend Lisa and her husband had a successful fishing trip to Alaska this summer (OK, a few fishing trips....) and were nice enough to invite us over to enjoy some of their salmon and visiting with our water aerobics classmates and their spouses.  It was a relaxing and fun evening, which ended around a crackling fire (now I want a firepit in the back yard!)  My contribution to the party was this fresh peach pie.  I made it pretty much the same way I do fresh strawberry pie.  My food photography isn't great, but the pie tasted divine.  A couple of the husbands raved about it.  Give it a try during peach season!

Fresh Peach Pie

1 baked pie shell

1 cup sugar

4 Tablespoons cornstarch

1 Tablespoon butter

4 fresh peaches, peeled and mashed

1/4 teaspoon nutmeg

4-5 fresh peaches, peeled and sliced

• Cook the mashed peaches, sugar, cornstarch, butter and nutmeg over medium heat until it boils for one minute; it should be thick and clear.
• Place a layer of the sliced peaches in the pie shell, then cover with half the cooked glaze.  Fill pie shell with remaining peach slices then cover with the rest of the glaze.
• Refrigerate at least 2 hours.
• Serve with sweetened whipped cream.