I spent a little time earlier in August worrying about whether I would be able to get peaches this year, so when I had a chance to get some (without waking at an ungodly hour, driving 30 minutes to get in line at the orchard and wait half the day--with two little kids, yeah right!) I bought a LOT! We ended up canning and freezing about 52 quarts of peaches after we'd eaten some fresh and made a cobbler and a few pies.
Aren't they pretty . . . ?
My sister-in-law introduced me to this pie recipe the week before I got my peaches, and I loved it! It uses fresh peach slices held together with a gelatin/cornstarch/water mixture and chilled rather than cooked. I used a mix-in-the-pan pie crust (like this one) to keep things simple. The crust is a bit crumblier than rolled pastry, but it is rich and delicious and goes nice with the fresh fruit.
The recipe I used for the filling (and the crust too) was from my trusty Esther Shank "Mennonite Country-Style Recipes" cookbook (simply referred to as "Esther Shank" by myself and others) and was quite similar to the one you'll find here. I used only a 1/2 cup of sugar and omitted the corn syrup since I don't tend to keep that on hand. I loved this pie and only wish I still had fresh peaches on hand to make some more. My post-partum waistline can probably do without, though. =)