Colorado Peach Pie has been “my” pie since I was a little girl. Be picky about the Peaches, but use any crust you like. (I use a refrigerated crust from the grocery store).
Peel and slice up 4-5 Colorado Peaches and put into Saucepan.
Those peaches need to be chopped smaller. You can use a hand blender or food processor....but I use my hand to squeeze them to smaller pieces.
Add 2/3 cup sugar
3 T. CornStarch
1 t. Salt
1/2 Cup Water or Peach Broth*
**To make Peach Broth, I boil the Peach Peelings in a small saucepan with 1 cup water until there is about 3/4 cup of "peach broth". Pour just the liquid into a measuring cup and discard the peels. This step is not necessary, but it adds more peachiness :)
Cook over medium heat until the mixture bubbles a little but and becomes thicker.
Stir in 1 T. Butter and set aside to cool.
While this sauce is cooling, bake a pie shell in your oven and set aside to cool. I use a prepared crust from the grocer's dairy case but you can use any recipe. The STAR of this pie is the Colorado Peach, not the crust, so any crust is fine. I sprinkle my crust with cinnamon/sugar before baking.
Peel and Slice another 4-5 Colorado Peaches and put into baked and cooled pie shell.
Pour cooled Peach Sauce on top of the Sliced Peaches in the baked and cooled Pie Shell.
Spread the Sauce over the pie and refrigerate until set.
Serve and Enjoy!
This pie is best the day of or next day. The juice from the peaches "weep" and make the crust mushy. Sometimes we put a paper towel on the pie plate where we've already cut to "soak up" the juice.