Peach Pie Filling - Family Recipe

This peach pie filling is one of the best I have found.  The fresh peach taste is dominant instead of spices as with many other recipes.

Fresh peaches are one of my favorite fruits.  During the summers of 1985 – 1987, Dad, Mom, Andy and I would spend Wednesdays at the auction barn in Shipshewana, Indiana.  For many years, my Dad bought, refinished and sold antiques on a part-time basis.  Anyways, Shipshewana had a huge fruit market each Wednesday and we would purchase fresh fruit for our trip home.  Often times I purchased fresh, ripe peaches.  Dad often purchased plums or cherries and Mom usually purchased bananas.  Andy skipped the fruit and bought candy.

Ingredients

½ cup sugar

1 tablespoon cornstarch

¼ teaspoon ground cinnamon

4 cups fresh peaches, peeled, pitted and sliced

1 teaspoon lemon juice

Instructions

 

Preheat oven to 400 degrees.

In a large saucepan combine sugar, cornstarch and cinnamon.  Stir in peaches and lemon juice, tossing until peaches are evenly coated.  Cook over medium heat, stirring constantly until mixture thickens and boils.  Boil 1 minute.

Pour mixture into piecrust or into a 2-quart casserole dish for a filling for peach crisp.