1 1/2 lb Ripe peaches, unpeeled,
Washed, and dried 2 ts Fresh lemon juice
2/3 c Apricot jam
Unsweetened whipping cream, Very lightly whipped 1 Graham Cracker Crust
Cut the peaches into 1/2″ thick wedges and toss in the lemon juice. Arrange peach slices, with the skin side up, deeply overlapping and nearly standing upright, in a swirl pattern in the crust. Heat jam over low heat just to melt; strain and spoon over the peaches, making sure all are coated. Serve at once. Pass the whipped cream. Recipe shared by Deborah Kuhnen, Mississauga, Ontario, Canada.