- 3 tablespoons cornstarch
- 1 cup white sugar
- 1 cup orange juice
- 1 cup water
- 1/2 lemon, juiced
- 10 fresh peaches – peeled, pitted and sliced
Bake prepared pie shell at 450 for 10 minutes – be sure to frick with a fork, and place pie weights in so the shell doesn’t puff up. To guarantee a crispy, flaky pie crust brush lightly with egg white before baking.
- Stir together the cornstarch and 1 cup of sugar in a saucepan. Stir in the orange juice, water and lemon juice. Warm over medium heat, stirring occasionally until thickened and clear. Remove from heat, and chill.
- To assemble the pie, alternate layers of fresh sliced peaches with the chilled citrus sauce, beginning and ending with the sauce. Serve with whipped cream or ice cream.