(Nothing But) Flowers

An unbaked peach pie– this recipe is so good! I’ve made three of them since arriving at my parent’s place. Now, I’m ready to say: enough already!

Fresh Peach Pie

• 1 (9 inch) pie shell, baked (I suggest using the recipe below.)
• 1/2 cup white sugar
• 1/2 cup water
• 3-4 Tablespoons cornstarch
• 3-4 Tablespoons lemon juice
• 1 Tablespoon butter
• 2 to 2 1/2 cups fresh peaches, pitted and mashed
• 1/4 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 4 cups fresh peaches - pitted, skinned, and sliced

1. Combine sugar, water, meon juice, cornstarch, butter or margarine, mashed peaches, and nutmeg in a saucepan. Cook over medium heat until clear and thick. Add the extra tablespoon of cornstarch if it doesn’t thicken. Stir in vanilla.
2. Fill pie shell with sliced fresh peaches, alternating with the glaze. Refrigerate.

This is an adapted version of this one, found on Allrecipes.

Oatmeal Cookie Crust

• 1 ½ cup rolled oats (not quick oats)
• ½ cup flour
• ¼ teaspoon salt
• 3 Tablespoons brown sugar
• ½ teaspoon vanilla
• ½ cup butter, melted

1. Preheat oven to 375 degrees
2. Combine all crust ingredients in medium bowl and mix well.
3. Press mixture firmly into a 9-10 inch pie pan
4. Bake at 375 for 15-20 minutes until golden brown.