Fresh Peach Pie

By Carol Jensen

• 1 c water
• 1 c sugar
• 1 stick butter
• 4 Tbs cornstarch
• 2 Tbs lemon juice
• dash of salt
• Combine all ingredients in sauce pan and cook over medium heat, stirring frequently.  When mixture comes to a boil and becomes very thick, remove from heat and cool.
• 10 medium peaches
• While mixture cools, cut up peaches and then add to cooled sauce.

Pour into pie shells and chill for 2 hours.  Top with whipped cream.