Nothing can compare to a ripe, juicy, sweet peach in August, unless it has been transformed into this pie! The peaches in the pie retain their fresh flavor, and are surrounded by a peachy glaze while resting in a crisp, golden pie shell. It is perfection topped off with a dollop of whipped cream; summer desserts don't get much better than this! (Note: this pie should be made the day you plan to serve it, as the juicy peaches will eventually add liquid to the filling. I suggest it be made early in the day and served for dinner!) Click on the pic for a how-to video!

4 cups peeled, pitted and sliced peaches, about 1/2-inch thick

2 cups mashed peaches (see video above)

(See Video above for a great method of peeling peaches!)

1 cup white sugar

1/2 cup water

Big pinch of kosher salt

4 Tablespoons cornstarch

1/4 teaspoon grated nutmeg

1 Tablespoon butter

1 teaspoon vanilla extract

1 9-inch baked pie shell (See recipe for Basic Pie Crust & How to Blind Bake a Pie Shell)

Combine peaches, sugar and salt in a medium saucepan and bring to a rolling boil. Mix cornstarch and water until smooth. Slowly stir into peach mixture and cook until very clear and thick. Remove from heat and add butter and vanilla and stir in well.

Put a small amount in the bottom of the pie shell and spread evenly. Add a layer of peaches, then continue layering, ending with the filling. Smooth the pie and "jiggle" it a bit to help the filling flow around the peach slices.

Cool to room temperature, then refrigerate until well-chilled and the filling is set. Slice and serve with whipped cream (the recipe for Whipped Cream That Won't Fall Flat! is perfect for this!)