Prepare with a generous high rim:
One baked 9-inch pie shell
 
Clean, peel and slice:
1 quart peaches (4~5 peaches, depending on the size) 
 
Reserve and blend or sieve 1 cup of the fruit, or use canned peach drink or nectar(1 cup). Combine and cook, stirring until thickened over low heat 10~15 minutes:
3/4 cup sugar
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
1 cup water
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Add the blended fruit to give color.
Add 1 teaspoon fruit liquor.
Put the whole peaches into the baked pie shell, evenly distributed.

 
Pour the syrup over the peaches, coating them thoroughly.
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Chill the pie in the refrigerator at least 4 hours. Serve garnished with whipping cream.

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