Peel, pit and slice one cup peaches and puree in the blender or food
processor. Put puree in pan and stir in orange juice. Combine the
sugar and corn starch together then add to the peach puree. Stirring
constantly, bring to a rolling boil on medium-high heat. Set pan in
ice water and stir frequently to cool. While puree is cooling, peel
and slice remaining peaches. Mix peach slices with the lemon juice.
Gently stir slices into puree. Pour into ten-inch baked pie shell and
chill at least 45 minutes. Serve plain, with whipped cream or vanilla
ice cream. May be garnished with orange zest curls and/or mint
leaves.
Serves 8