Sally Lou puts her sunshine in a jar. I try, too, but she already copyrighted the name.
So can I share my sunshine pie?
I once read that fresh peach, fresh strawberry, and pumpkin pies are the only pies with sufficient nutrients to justify their caloric costs. I'm all for that.
Fresh Peach Pie
1 pre-baked 9" pie crust (since I got the nifty Pampered Chef silicone pie dough thingy there have been far fewer frozen pie crusts at my house)
6 fresh, ripe peaches, peeled and sliced or diced (I like diced; it's not as pretty, but it's easier to cut and serve
1/2 c water
1 c sugar
3 tbsp corn starch
Arrange 5 peaches worth of dice or slice in your pie crust.
Puree 1 peach and the water in your blender. Add 1/2 - 1 tsp lemon juice if you like.
Mix sugar and corn starch in a medium saucepan. Add peach puree. Bring to a boil, then boil and stir 1 minute or until thickened.
Pour over the peaches in the pie. Chill in the fridge at least an hour.
Serve with or without whipped cream. Seriously, it's not necessary. Always good, but the peaches are enough. This should serve 6 -8.
Variation: spread softened cream cheese on the bottom of the pie crust before you put the peaches in. Keeps the crust from getting soggy, and it's delicious.