Fresh Peach Pie
7 medium sized peaches (2 1/2 pounds)
3/4 cup orange juice
3/4 cup sugar
3 tablespoons corn starch
2 tablespoons lemon juice
10-inch prepared crust--graham crackers crust instructions below
Peel, pit and slice one cup peaches and puree in the blender or food processor. Put puree in pan and stir in orange juice. Combine the sugar and corn starch together then add to the peach puree.
Stirring constantly, bring to a rolling boil on medium-high heat. Set pan in ice water and stir frequently to cool. While puree is cooling, peel and slice remaining peaches. Mix peach slices with the lemon juice.
Gently stir slices into puree. Pour into ten-inch baked pie shell and chill at least 45 minutes. Serve plain, with whipped cream or vanilla ice cream. May be garnished with orange zest curls and/or mint leaves. Serves 8