Peach Pie Filling/ Topping
Peel and cut up 3 cups fresh peaches (set aside)
In medium saucepan mix together 1 cup sugar and 5 TBS cornstarch. Add 1 cup water. Cook over medium heat stirring constantly. Boil until thick; turn off heat
Add 1/4 cup butter stirring until melted. Add 1/4 cup lemon juice and stir well- It will be thick.
Stir in prepared peaches just until coated.
Pour into baked pie crust or graham cracker crust, use for cobbler or crisp or serve warm over vanilla ice cream. Best if used within first day.