I really like this pie because the peaches are still fresh. So you get all the benefit of fresh raw peaches! It does however stay together better if you chill the pie before eating to let the glaze cool and thicken. It tastes good either way but stays together much more nicely if it has been in the fridge for at least a few hours before serving.
Fresh Peach Pie
1 pie shell, baked (Pastry Crust Recipe)
1 cup Sucanat
1/2 cup water
3 Tablespoons Arrowroot powder or Cornstarch
1 Tablespoon coconut oil
1 drop butter flavor (optional)
2 cups fresh peaches, pitted and blended
1/4 teaspoon nutmeg
1 teaspoon vanilla
4 cups fresh peaches, pitted, skinned, and sliced - or chopped
(you may want to put a little lemon juice on them if they are going to be sitting out for very long before you put the pie together)
Combine Sucanat, water, Arrowroot powder, coconut oil, blended peaches and nutmeg in saucepan. Cook over medium heat stirring constantly until shinny and thick. Remove from heat. Stir in vanilla. Fill pie shell with a layer a fresh peaces, then glaze, alternating until pie is full. REFRIGERATE!