Ingredients:
- 1 pie 9 “ shell, baked and cooled
- ½ cup Water
- 2/3 cup white sugar
- 3 Tbsp Cornstarch
- 1 Tbsp Butter
- 1 tsp almond flavoring
- 8– 10 fresh peaches, peeled, pitted and sliced (the more the merrier!)*
Directions
- Stir together sugar and cornstarch in a small sauce pan.
- Chop 2 of the peaches
- Add water and butter and heat on medium to high heat.
- Once the mixture comes to a boil, add the 2 chopped peaches, almond, vanilla and nutmeg.
- Remove from heat and cool. Arrange 1/2 slices in the pie shell and spread 1/2 sauce evenly over the peaches. Repeat with remaining peaches and sauce.
- Chill in fridge for 3 hours. You can “up the experience” with a dollop of whipped cream when serving.
*I have been known to leave the peels on – especially Zenner’s peaches as they are defuzzed.