February 10, 2014
Fast! Easy! Delicious! Best when made with local peaches from our own Glorie Farms, of course!
1-9″ refrigerated pie crust
4 medium, ripe but firm peaches
2 tablespoons sugar
2 tablespoons cornstarch
2 dashes ground cinnamon
Preheat the oven to 400 degrees.
Roll out the pie crust to 12″ diameter. Center the crust in a 9″ pie plate, allowing the edge to fall over the side.
Peel and slice peaches into a medium bowl. Stir in sugar, cornstarch and cinnamon until peaches are evenly coated.
Mound peaches in pie crust. Fold the edge over top of the filling, pleating (folding it over itself) and patting it down as you go.
Using your fingertips, lightly brush the exposed crust with a little of water. Sprinkle with sugar and cinnamon, if desired.
Bake for 25 minutes. Allow to cool on a wire rack. Serve warm or at room temperature.