Grandma's peach pie

I've never been a huge pie fan. I like it okay and can usually go for a piece around Thanksgiving, but I'm no Doug (who wanted wedding pie instead of cake when he married my sis).

However.

This is no ordinary pie. When I tell you it's incredible, you can believe me because

1. It's brought to you by Grandma, and everyone knows grandmas make the best baked goods in the world, and
   


2. It's not even from my grandma (but rather Cielle's grandma), so you can rest assured that I am not biased by memories of how good this was when I was a child or the knowledge that MY grandma really does make the best homemade rolls/jam. [Note to self in 30 years: Learn how to make the best homemade rolls and jam. I've got the pie down.]

Now here's the catch. You have to use the freshest peaches, so you can only make it in season. Which is now. So don't wait! Do yourself a favor and make one. Do your friends a favor and make two. If you don't have any friends, make several and pass them out on the corner. Couldn't hurt.

Grandma's peach pie

1 pie crust, baked and cooled

6 cups sliced fresh peaches (we peeled ours too)

1 c. sugar

3 T. cornstarch

1/2 c. fruit juice (I think I blended peach nectar and pineapple juice for this, but you can use anything)

2 T. lemon juice

Mash enough sliced peaches to make one cup. Arrange the remaining peaches in the pie crust and set it aside. (You may have to pack those babies in.) Put the peach mash into a saucepan and add the sugar, cornstarch, and fruit juice over medium heat. Stir until thick and bubbly, and then remove from heat. Pour the mixture over the peaches and refrigerate for 3 hours.