The Northern Michigan peach harvest begs pie for dessert. This recipe is as deceivingly easy as it is delicious.
1 pie crust: pre-made or your own favorite crust recipe
1 cup sugar
6 tablespoons cornstarch
4 to 6 ripe peaches, peeled and halved
1/2 pint whipping cream
Lay out pie crust on a 9″ pie pan. Mix sugar and cornstarch together. Pour 3/4 of sugar mixture together and spread over bottom pie shell. Lay halved peaches open face on top of sugar mixture, sprinkle remaining sugar mixture and pour enough whipping cream to bring it to top. Bake 1 hour at 350. Let pie sit until cool.