This is the only time of year peaches around here taste so heavenly. It’s enough to make someone want to go to pastry school and learn to make more delicious and to-die-for desserts.
First, you need a crust that has been baked and cooled. I must admit, I had determined to make 10 peach pie’s, so I went ahead and bought Marie Calenders frozen pie crusts to save time.
Heat until it just begins to thicken. Take off heat immediately. I pour it into another bowl at this point so it will cool quicker. The glaze must be cooled before you mix it with the peaches.