Fresh Peach Pie

One of the foods I really dislike is cooked peach pie or cobbler.  Yuck!  Why ruin the delicious flavor of fresh peaches by cooking them.  I had ruled out peach pie entirely until I came across this recipe.  It is AMAZING!  I am in love with the flavor of almond and it is so good along side fresh peaches.  Combine those with a great homemade pie crust and I'll tell you what you have...heaven!

Pie Crust
1 1/3 C. Flour
1/2 tsp. Salt
1/2 C. Shortening
About 5 T. Cold Water

Mix together flour and salt.  Add shortening and cut in with a pastry cutter or two knives until it looks like bread crumbs.  Add water and mix with a spoon until you have a soft ball of dough.  On a floured surface rollout dough into a circle and transfer to your pie plate.  Tuck extra dough behind edges of dough to thicken dough around the perimeter of your crust.  Pinch edges of your crust however you like or use a fork to press designs into the crust.  Prick your crust all over the bottom with a fork to create air holes.  This prevents the crust from bubbling up while cooking.  Bake crust at 425 degrees for 15 minutes or until edges turn light brown. 

Peach Filling
3 Peaches, peeled and sliced
1 C. Sugar
4 T. Corn Starch
1/2 C. Water
2 Peaches, diced small
1/4 tsp. Almond Extract
3 T. Butter
1 small container whipped topping

Place the sliced peaches into the bottom of your cooled pie crust.  In a small sauce pan combine the sugar, corn starch, water and diced peaches.  Heat to boiling and boil for 1-2 mintues stirring constantly until mixture becomes very thick.  Add almond extract and butter.  Stir to combine then pour over fresh peaches.  Top with whipped topping and refrigerate at least 1 hour before serving.