Grandma Vernon's Fresh Peach Pie

I discovered this recipe at a friend's cabin just weeks after getting married. Grandma Vernon herself made the pie and I still have the old, scribbled notebook sheet on which I wrote down her recipe. (yellowed and covered in bits of dried peaches, of course)

I usually make 2 at a time, so I double it.
Here's the recipe I used for pie crusts, but use your favorite.

Glaze:
1 C peaches, crushed (I blend them with all the ingredients except water)
3/4 C sugar
3/4 C water
3 T cornstarch
1/4 t salt
1/2 t lemon juice

Directions:
Bring to a boil and simmer 3 minutes (about half the time, I burn the first batch. To minimize chances of burning, stir CONSTANTLY, with a nonstick pan and a silicone scrapper)
Push liquids through a sieve. (Like I said above, I just blend it. The color is darker, but I use all of the peaches, and there is plenty of glaze)

Slice fresh peaches into cooked pie shell (till full). Pour cool liquid over peaches. Top with fresh whipped cream.

(I also used a recipe that included covering the bottom of the pie crust with a sugared cream cheese. That's a bonus if you've got extra time)

I'm loving my box of peaches, but it's almost gone!