Fresh Peach Treat

I got a recipe for a delightful fresh peach pie from the wife of one of my college professors. These folks, Norm and Mary, were precious to me, and I thank God for them every time I see that recipe in Mary’s careful printing.

I have adapted the recipe a bit, because the pieces come out more neatly from a square pan than they do a pie plate. Either way, the deliciousness is the same. I also reduced the sugar, because ripe peaches are beautifully sweet on their own.

Graham Cracker Crust

1 1/2 c. crushed graham crackers of any flavor (about 20 squares)
1/3 c. melted butter
3 T. sugar

Preheat oven to 350 degrees. Combine crumbs, butter and sugar.

Press firmly into bottom of square baking pan.

Bake 10 minutes, or until light brown. Cool completely.

Filling

3 c. fresh, sliced, peaches
1/2 c. sugar

Mix and let stand until juice forms.

Pour off juice, adding enough water to make 1 cup.

Add 2 T. cornstarch and a pinch of salt to the juice. Mix well.

Cook juice over medium heat, stirring often, until thick. Remove from heat and add 2 t. butter and about 1/2 t. of vanilla or almond extract.

Cool juice mixture for 10 minutes or so, then stir in peaches.

Gently pour over graham cracker crust.

Serve with whipped cream, if desired.