Fresh Peach Pie – Relief Society Bulletin

By Admin · June 23, 2010 · Leave a comment

2 cups fresh peaches, sliced

1 T. lemon juice

¼ c. sugar

3 T. cornstarch

1 T. butter

Dash salt

½ tsp. almond extract

1 baked 9-inch pastry shell

Whipped cream or ice cream

In a medium-size bowl, sprinkle peaches with lemon juice and sugar. Let stand for about 1 hour. Drain off juice, which should be about 1 cup. Combine juice and cornstarch in saucepan. Cook and stir until thickened. Stir in butter, salt, and almond extract. Cool. Pour peaches into baked pie shell. Pour cooled mixture over peaches. Chill in fridge until set. Serve with ice cream or whipped cream.