Fresh Peach Pie

There is nothing on this earth like a fresh peach grown in Utah. Since I was a child, I have grown up with these delicious orbs. Utah peaches are firm yet soft, sweet, juicy, my mouth just waters thinking about them. My great uncle lives in Brigham City and has an orchard of peaches and pears and every year between August and September my family gathers there to help him harvest and then they all take home some of each. My mom cans them and makes frozen fruit cocktail out of them. I make peach pies and jam. My grandmother used to make peach pie for me - not the cooked fruit kind, fresh fruit.

This year, we were fortunate enough to get some delicious Utah peaches from the Home Storage facility. First thing I did, eat one. Next thing I did, make my favorite pie.

Grandma Cook's Fresh Peach Pie

Ingredients:
6-8 medium sized peaches, peeled and sliced
2 medium sized peaches, peeled and mashed to make 1 cup
3/4 cup water
1 Tbs. lemon juice
1 cup sugar
3 Tbs. cornstarch
1 Tbs. butter
Pinch of salt
Prepared graham cracker crust

Directions:
1. Combined mashed peaches, water, lemon juice, sugar, and cornstarch in medium sized saucepan. Mix well until sugar and cornstarch are fully dissolved. Cook over medium heat util clear and thick, stirring constantly. Remove from heat and add butter and salt. Allow to cool.
2. Fold peaches into cooled sauce. Pour into graham cracker crust and refrigerate until pie is cold (at least 2 hours). Serve with whip cream.