Hand Picked Peach Pie

Take anywhere from 16 full-size peaches to a 1/2 a milk crate of drops if you have peaches that are 1/2 or 3/4 good and you get to them before the slugs.
Rain has kept the peaches at bay so I took all we had and make pie for my Mum Mer.
Because the peaches I had were not stellar I peeled all except what I placed on top for decoration and to show what in fact the pie was made of, delicious fresh picked and just dropped peaches.
So, I spent about an hour peeling while listening to Golden Oldies which I frightenly knew all the words to and placed about 2 quarts or the equivalent of about 1/2 a sauce pot.

• 16 full size Peaches
• 3 teaspoons Maple Syrup (or sugar free Maple Syrup)
• 3 teaspoons Brown Sugar/Sugar Substitute combination
• 1 tablespoon Vanilla powder
• Cinnamon to taste
• Pinch of salt
• 4 teaspoons Whole Wheat Flour
• 2 1/4" pats butter
• Already made and easy Graham Cracker pie crust or crush up your own with some fruit juice and butter.

I peeled the peaches this ONE time.   Since it was for my mother-in-law and they had brown spots.  So, that was timely, normally just slice peaches and place in sauce pan.

• Pre-heat oven to 325 degrees.
• Add Maple Syrup, brown sugar, cinnamon, vanilla powder, and salt to peaches in pan.
• Cook 15 minutes on medium, stirring as needed.
• Add flour and butter, stir until slightly thickened.
• Place in pie shell with slotted spoon letting any run off stay in sauce pan.
• Cook for 5 minutes, add any runny peach filling and decorative slices on top.
• Cook for 25 minutes.
• Let cool, add vanilla ice cream and eat.