Pie. Make more pie.

I love pie. It’s one of those things that I can make with just a little sugar and let the fruit do the rest. Pies are so forgiving. Cram anything under a pie crust and it will at least look good with not much effort. I could probably eat beets if they were in a pie. Okay, never mind. But I could make local fresh peaches into something special beyond sitting on a counter. Not that I have a habit of subjecting gorgeous juicy peaches to such punishment. Just this once did they sit for a while and then I felt like I needed to give them a ride they wouldn’t forget. And just to warn you, I used refrigerated pie crusts. Don’t hate. I don’t make my own crusts when Publix does a great job. It’s my one tribute to Aunt Drunky.

Peach Pie

• 2 refrigerated pie crusts
• 6-8 fresh peaches, peeled and pitted, then sliced.
• ¼ cup of sugar
• ½ cup of water + 2 Tablespoons for mixing with corn starch
• 1 T of cornstarch
• dash of cinnamon

1. Place one crust in the bottom of a pie plate that has been sprayed/buttered

2. Slowly bring peaches, sugar, water, cinnamon to a simmer for 15 minutes.

3. Mix the cornstarch with 2 Tablespoons of water and add to peach mixture. Turn heat to low and stir until the sauce thickens. Let the pot cool for a few minutes.

4. Add peaches to pie crust. Top with other crust. Seal. Place pie pan on a sheet pan to catch drips.

5. Bake 350* for 30 minutes.

Enjoy with ice cream or whipped cream. Or just eat it out of the pan with a spoon. Nobody has to know.