Looking for entertaining suggestions for a children’s birthday party, a bake sale, or to mark Halloween? Try making these adorable, simple to prepare owl cupcakes. Cookies, M&Ms, and a little imagination are all you need!
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 20 mins |
| Servings: | 8 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- ½ cup water
- ⅔ cup white sugar
- 3 tablespoons cornstarch
- 1 tablespoon butter
- 6 fresh peaches, peeled, pitted, and sliced
- 1 (9 inch) graham cracker pie crust
Instructions
- Stir together the water, sugar, cornstarch, and butter in a small saucepan over medium-high heat. When the mixture has come to a boil, add a few slices of the peaches, then lower heat to medium-low and simmer for 5 minutes until thick and smooth. Remove from the heat, and allow to cool completely.
- Place the remaining peach slices into the pie crust, and spread the sauce all over them, covering completely. Refrigerate for at least 3 hours, or until firm before serving.
Nutrition Facts
| Calories | 230 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 162 mg |
| Sugars | 29 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I don’t know if it was a typo in the ingredients, but I made the cornstarch mixture with the 3T. as listed, and as others have said, it became a thick gluey blob. So I put some of it in a bowl and then tossed the peaches with more on top, as to not bruise up the peaches. I only used 1/2 of the mixture, and did not put it on TOP of the pie, as there was no way it would seep into the pie. Overall, it tasted good, but my expectations were higher for the glaze/sauce. It was not runny at all, but thick. After setting in the refrigerator, the glaze takes on a whiter appearance as well. It just didn’t look appetizing to me. I also squeezed some lemon juice on the peaches to keep them from browning before tossing them in the goo.
The filing was runny and didn’t set up correctly
WOW!! I used fresh peaches from Georgia, coated each slice in sauce. Did not use all of sauce,
I didn’t use the butter in the glaze and I mashed the slices of peaches in the glaze. used a regular pasty pie crust bake and cooled. I also made homemade whipped cream for the top.It was delicious. I also sprinkled fruit fresh on the peaches to keep them from turning brown.
I will make it again,everyone loved it. The fresh peaches were excellent so I only used 1/2 cup of sugar and peach nectar instead of water. I did mix all the peaches with the sauce before putting into the pie shell. quick and easy recipe that is sure to please.
Love the tips from others. Was desperate to do a quick dessert so I used frozen peaches didn’t even defrost them (Sacrilege!), whisked the cornstarch with COLD water first then added to butter & sugar (which I cut in half and dropped some stevia in) before cooking, added cinnamon and a pinch of salt to taste, coated all the peaches and refrigerated 3 hrs.
I loved this peach pie. I had some homemade baked pie crusts already made so I used those instead of graham cracker crust. It was delicious. My husband loved how fresh and light it tasted. I followed the recipe exactly. I will make this a seasonal favorite every early fall. Make sure you use nice sweet ripe peaches.
I took another reviewer’s suggestion and added a teaspoon of pure almond extract. I used a homemade graham cracker crust and topped each piece with a dollop of Cool Whip. Not bad!
This is really good and i don’t even like peaches. I made this because I had 6 peaches that were going to go bad if they didn’t get used, I didn’t want to bake anything because it was 90 some degrees out. I had a few people try it and they loved it. I made my own crust from the website (Graham cracker crust I) They are so good together. The only thing I did differen was I put all of the peaches in the mixture of water, sugar, cornstartch and butter. I didn’t have any problems at all with this recipe!!
To make gluten free – made this w the Meringue Crust. Did add cinnamon – fabulous!
I did not like the recipe. Perhaps if you know how to revise the recipe, it will be OK. 3 tablespoons of cornstarch is way too much.
This was nice and fresh. I did simmer all of the peaches in the sauce before I put them in the crust. And don’t forget to bake the crust first!
I made this recipe, because I like the fresh peach taste, rather than the cooked peach flavor. I only gave it two stars, because, like a previous reviewer said, the sauce didn’t boil, but turned to a thick gel. I put it on the pie anyway, but we had to scrape it off before we could eat the pie, because it made it very unappetizing. Maybe if you used about a cup of water and only 1 tbsp of cornstarch, you could pour it over the peaches, and it might work.
For a cheat pie this was great. I still prefer the traditional baked one but this was a wonderful substitute. On a hot day in the summer a hot oven is the last thing i want. Kids loved it and husband approved!
The taste was great, but help me it didn’t set, I ever left it overnight I followed the receipe as written.
This pie is awesome! We have never liked cooked peach pie so this really fit the bill for all those fresh peaches in August. I made my glaze with half a cup of fresh sqeezed OJ and 1/2 cup peach juice from the sliced peaches. It adds color and wonderful flavor too! I would cut back on the corn starch as it was way to thick. I ended up adding more peach juice as it was cooking and that worked out just fine. Thanks for this “new” recipe, We love it!!
If your peaches are ripe, this pie does not set up and is very runny. I would not make it again.
Crust was the best part. The pie did not set, so it was a gloppy mess. The taste was decent but it just didn’t work.
Loved it!Will definately be making again, so quick and easy.
Extremely easy and tasty. I made a pie crust with some left over flaky pastry, and as it is winter, I used a large can of peaches in juice. I substituted the juice from the peaches instead of water, Splenda instead of sugar and added a few drops of almond extract. I needed to add some extra water, possibly because the fruit juice was a little thick, and it turned out perfectly. It took a bit of rearranging to get the mixture through the the layers of peach slices, so next time I’ll put it on while the sauce is warm and put a top layer of peach slices on afterwards.
Just so-so.