8-10 peaches
1 Tbsp lemon juice
water
2 Tbsp cornstarch
1 c sugar (divided in half)
9″ baked pie shell
In blender, blend two peaches, then add enough water to equal 1 cup of puree. Pour into a saucepan over medium heat, then cook with 1/2 c sugar and cornstarch until mixture begins to thicken.
Meanwhile, slice remaining peaches, and mix in a large bowl with remaining sugar. Spoon peaches into pie crust, then pour puree mixture over the top and smooth out. Chill for at least one hour before serving.
Source: Gladys