Easy Peach Pie Name: Juanita Davis Base: Nellis AFB Recipe: You will need: 2 frozen pie shells 1 jar or large can of sliced peaches, drained 1/2 cup sugar or Splenda 2 tbsp. ground cinnamon 1 tsp. vanilla extract 1 tsp. lemon extract 1 tbsp. All-spice 1-1/2 cup natural applesauce In a pot, combine all ingredients EXCEPT for the applesauce, and cook on med-high for about 30 minutes (to soften the peaches and to lock the seasoning flavors into them). In the meantime, preheat oven to 350 degrees and bake one of the empty pie crusts until it is a very light golden brown and lightly firm, not doughy at all. Remove from oven. After the filling mixture has cooked for 30 minutes, drain all juice from it and and stir in the applesauce. Now pour the mixture into the pie crust. Carefully remove the uncooked pie crust, which should be soft and no longer frozen, from its pan and lay it on top of the pie. (If you are creative and know how, you can also make a lattice-top crust) Mold the edges of it with your fingers into the edges of the bottom crust. Cut 4-5 slits into the center of the top crust. Place the pie into the oven and cook for 45-60 minutes until it is a beautiful dark golden brown. Enjoy with vanilla ice cream, whipped topping, or alone!