Another nice Peach pie recipe with peach nectar and fresh peaches.....its recommended !
* 1 pie shell, 9-inch
* 3/4 cup sugar
* 3 tablespoons cornstarch
* 1 can (12 ounces) peach nectar
* juice of 1 lemon, 2 to 3 tablespoons
* finely grated peel from 1/2 lemon
* 3 pounds firm ripe peaches, peeled and thickly sliced, chilled
Bake pie crust at 450° for 10 to 12 minutes; cool.In a saucepan, combine sugar and cornstarch.
Gradually add peach nectar, lemon juice, and lemon peel. Cook over medium heat, stirring constantly, until thickened; refrigerate to chill thoroughly.
Arrange half of the sliced peaches in the baked cooled pie shell. Pour half of the chilled glaze
over peaches. Repeat with remaining peaches and glaze. Chill peach pie for at least 2 hours. The galzed peach pie is ready for feast....amazing !