FRESH PEACH PIE

Contributed by Annette Ashton

• 1/4 cup lemon juice (I would use much less or use "Fresh Fruit" instead)
• 3 cups fresh peeled, pitted and sliced peaches
• 1 cup sugar - divided
• 3 tablespoons cornstarch
• 2 tablespoons butter
• 1/8 teaspoon salt
• 1/8 teaspoon vanilla or almond flavoring (I prefer vanilla)

Toss the lemon juice and peaches with 1/2 cup sugar. Allow the mix to macerate (set) for one hour in the refrigerator.

Drain fruit and add juice (peach nectar or apple juice) if needed to make one cup of the juice.

In a saucepan melt butter and cornstarch to make a roux. Add the juice, 1/2 cup sugar, salt, and flavoring.

With a wire whisk, blend until well mixed.

Bring to a boil stirring until thick. Remove from the heat and allow to cool slightly; about 5-10 minutes.

Add the fruit and pour into a 10" cooked pie shell. Chill for 3 hours or overnight.