Corn-Free Peach Pie Filling

     Peach pie, like many other fruit pies, ordinarily contains quite a lot of cornstarch. Use arrowroot: it gives just the right texture. 

     Another note about the texture: Cut the peaches into one-inch cubes rather than thin slices. This helps the peaches to keep more of their texture (rather than turning into mush).

I used einkorn flour (einkorn is an older variety of wheat)
for this crust as no wheat avoiders were coming over. 
Just remember that a lot of wheat flour contains corn products,
especially if it is bleached and/or enriched. Source your flour carefully.

     5 c. fresh, ripe
          peaches, peeled
          and cut into 
          1-inch cubes
          (See Produce in
           the Glossary.)

     1 Tb. freshly
          squeezed lemon
          juice 
          (See Juice in
          the Glossary.)

     1/2 c. sugar (See 
           Sugar in the 
           Glossary.)

     3 Tb. arrowroot
          starch

     1/2 tsp. cinnamon
          (See Spices in
          the Glossary.)

     pinch of salt (See Salt in
          the Glossary.)

     Stir the lemon juice into the peaches. In a small bowl, combine all the remaining ingredients. Stir the dry ingredients into the peaches.

   
     To make the pie: Put the filling into a 9-inch nonallergenic pie crust or other crust you are not allergic to and follow the baking instructions for the crust.