Perfect Peach Pie

Whether you use fresh, canned or frozen peaches—this pie is sure to please! Save some time and buy a package of refrigerated pie crust.

Filling Ingredients

• 1 cup water
• 1 Tbsp. Lemon Juice
• 1 cup Granulated Sugar
• ¼ cup Cornstarch
• 1 tsp. Vanilla Extract
• ¼ tsp. Cinnamon (optional)
• 5 cups Peaches peeled, pitted and cut into slices or chopped – fresh, canned or frozen peaches will work

Filling Instructions

1. In large saucepan, add water, lemon juice, sugar and cornstarch. Cook at medium-high heat until mixture thickens.
2. Prevent any lumps from forming by stirring consistently.
3. Remove from heat and add vanilla extract, cinnamon and peaches.
4. Mix the sauce and other ingredients.
5. All filling to cool completely before using or storing. (This mixture can be frozen or stored in the fridge for up to five days.)

Pie Crust

Keep it simple and pick-up a refrigerated pie crust at the store.

1. Unroll the crust into a 9-inch pie dish.
2. Fill with cooled peach filling.
3. Cover with lattice work or create your own design.
4. Cover crust edges with tinfoil to prevent burning and bake at 425° for 15 minutes.
5. Reduce heat to 375° and bake for an additional 25-30 minutes until the crust is golden brown.