Fresh Peach Pie

*I first had this at Phillips' cabin when I was a teenager.  It stood out in my mind as being amazing so I was excited to find it in the West Side Cookbook.  When I had a bunch of fresh Brigham City peaches, I made it (and other recipes) to make sure I still loved it.  I did.  We did :)

Ingredients:

1 cup water
1 cup sugar
4 TB cornstarch
2 TB lemon juice (from a lemon or bottled)
dash salt
4 TB butter
(Red food coloring, opt.)

graham cracker crumbs
1 baked pie shell

Directions:

Combine top 6 ingredients and cook until thickened.  (Add food coloring if desired.)  Cool.  Slice peaches and add to cooled mixture.  Sprinkle cracker crumbs lightly in bottom of pie shell.  Add filling and chill.  Serve with whipped cream.

This pie has a buttery, lemony flavor.  Mmmmm.  Since I can't have gluten right now, I made this into a crisp instead of a pie with a gluten-free oatmeal crisp topping.  It was very good.  Filling is also good over ice cream or mixed into ice cream as a shake.