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Fresh Peach Pie

Yield one 9-inch pie


  • 6 cups sliced fresh peaches, divided
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1/2 cup orange juice
  • 2 tablespoons lemon juice
  • 1 baked 9-inch pastry shell

How to Make It

  1. Mash 2 cups sliced peaches; set aside.

  2. Combine sugar and cornstarch in a heavy saucepan; stir well. Gradually add orange juice and mashed peaches. Cook over medium heat, stirring constantly, 8 minutes or until mixture thickens. Remove from heat; stir in lemon juice. Cool glaze completely.

  3. Brush glaze over bottom and sides of baked pastry shell, coating well. Using remaining 4 cups peaches, place a layer of peaches in pastry shell. Brush with glaze. Repeat layers, ending with glaze, completely coating peaches. Refrigerate at least 3 hours.

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