soooooo worth it
1 1/2C H20
1 1/2C sugar
Peel and chop 4 cup of peaches and bring to a boil with water [don't forget to remove that spiny bit around the pit]. Mash while cooking with potato masher until pieces are smallish.
Cook 3 minutes.
Blend sugar, cornstarch and 3/4 cup water; stir into boiling mixture.
Cook, stirring constantly over medium heat until thick and clear.
Add juice of half a lemon or so. [gives alittle zing]
Add a tiny 1 drop red food coloring. [you can always add more][gives it a more peachy color]
Place remaining peaches sliced and pretty in baked pie shell [see below]. Cover with cooked glaze. Refrigerate until firm about 2 hours.
Top with whipped cream if desired. [use real cream and whip it good.]
5/8C butter – melted
7.5T hot water
Combine baking mix and butter in baking dish. Add water, stir with fork until dough forms a ball and cleans the dish. [Dough will be soft and puffy.]
Pat dough with hands into a large oblong pyrex pan, bringing dough up and over edge of pan. Check for thin spots by holding pan to light. Poke holes with a fork to allow steam to escape.
Bake 8 to 10 minutes at 450 degrees. Until pale, pale golden brown.