Chef Franky, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make an open face peach pie.

7 ea. peaches (quartered with skin on)

5 ea. peaches (peeled and cut into 8 pieces)

4 oz. sugar

Juice of 1 lemon

1 tbs. corn starch

1 10” pie shell

2 oz. cake crumbs

2 oz. Blueberries

1-10” pie shell

1. Pre-cook the pie shell by placing it in a 350 deg. Oven for 2-3 min.

2. Once the shell is par baked remove from oven and set aside.

3. Cut 7 peaches, each in 4 wedges with the skin on and set aside.

4. Peel and cut 5 peaches, each into 8 wedges and place in a sauté pan on medium heat.

5. Add the sugar, corn starch, lemon juice, and stir with Spatula until thickened into a jam.

6. Place peach filling into the precooked pie shell.

7. Add quartered peaches to the top of the pie making sure that the skin is facing outwards towards the edge of the crust.

8. Bake at 365*for 25 minutes.

9. Remove from oven and let cool to room temperature.

10. Add cake crumbs to the edge of the crust and fresh blueberries on top.