6 cups sliced peaches (unpeeled) – about 6-7 large peaches
1/2 cup sugar (add a bit more if your peaches aren’t super sweet)
2 tablespoons cornstarch
Prepare graham cracker crust according to recipe instructions.
For filling, puree 1 heaping cup peaches and 1/2 cup water in blender. Then add water to blender until puree equals 1 1/2 cups.
In a medium saucepan, stir together sugar and cornstarch; mix in blended peach puree. Cook and stir over medium heat till mixture is thickened and bubbly. Cook, stirring 2 minutes more. Cool 10 minutes without stirring.
Spread about 1/3 cup peach puree over bottom of pie crust. Arrange remaining sliced peaches in circular pattern around bottom of pie crust. Carefully spoon remaining puree over fruit covering each piece. Chill 1-2 hours.