Ingredients:
- 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
Preparation:
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.
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