Peach sauce or pie filling

Todays Peach tarts

6/12/2024

PEACH PIE

3 cups sliced yellow peaches skin removed 

1 cup granulated sugar

1 cup water

1/3 cup cornstarch 

1T butter

1 tsp. Vanilla extract

1/4 tsp. Cinnamon ( add more if needed)

1 package refrigerated pie crust

In a medium saucepan place sugar, water and cornstarch. Stir well so sugar is incorporated .  Heat on medium heat while whisking until it comes to a full boil.  Allow to boil for approximately 10 minutes. It’ll be bubbling,

 Add sliced peaches and cook another 3 to 5 minutes.  Remove from heat add butter and cinnamon while stirring .  

Note:***I used a whisk to stir while it thickened.  Cool completely and store in refrigerator or freezer or use for cobblers , peach pie or topping for ice cream.

Follow instructions on the box of pie crust for fruit pie. Make sure to prick edges before baking.  Instead of a double crust I made a lattice design which was a nice change.  Sprinkle with cinnamon or cinnamon sugar on top as I did.  A nice touch!  Enjoy!

Bake it at 375° for approximately 50 minutes.  Cover edges as not to brown.  I did not and it browned a little more than my usual pie does but it was not burnt,

So yummy!