6-8 fresh peaches, peeled and sliced
3/4 cup sugar
1 TBL cornstarch
1 tsp cinnamon
1/4 cup butter
cinnamon sugar
2 pie crust (make your own or use premade)

Mix sugar, cornstarch & cinnamon, pour over sliced peaches.  Mix well.  Pour into unbaked pie shell.  Dot with butter. Top with crust, vent well. Sprinkle with cinnamon sugar.  Bake at 350 degrees for about 1 hour.

So simple, yet so good.

(If using frozen peaches, thaw completely and increase cornstarch to 3 TBLS)

**Thanks to my friend and neighbor Teri for the fabulous peaches & the great recipe!! ;o)
CBA stands for Camp Better America.  The build up to Camp Better America was a bit stressful for those behind the scene, so when I stress, I bake.  My friend Kimberly, the founder of CBA loves strawberry desserts so I went to town making strawberry pies.  The first one was pretty much a flop (even though every bite was gone).  After researching & reading multiple strawberry pie recipes I combined 3 different recipes then did a little more tweaking of my own and came up with this amazing strawberry pie.  However, I did not make my own crust this time. I relied on the Pillsbury Dough boy.  (I just love that little guy!) 

The recipe:

1 roll out Pillsbury pie crust (in the refrigerated section)
1/3 cup milk chocolate chips (I used Ghirardelli)

1 quart fresh strawberries
3/4 cup sugar
1/2 cup + 2 TBL water
3 TBL corn starch

1 cup heavy whipping cream
1/2-1 1/2 cups confectioners (powdered) sugar

Roll out pie shell, put in a pie dish and bake according to directions - make sure you prick the bottom of the pie shell with a fork.  Set aside and let cool.  Melt chocolate chips in microwave, 30 seconds at a time, stirring in between rounds.  Once they are all melted mop onto the pie shell.  Let cool.
Next, take 3/4's of the strawberries and cut into quarters.  Arrange the cut strawberries in the bottom of the cooled pie shell.

The other 1/4 of the strawberries you will need to mash.  I did this with a muddler, it would probably be easier to put the strawberries in a food processor  but since I've been living out of suitcases, I didn't have one with me.  Yes, I had a muddler...click here and you will see why I had a muddler in my suitcase. (I don't travel without a muddler or a coffee machine.)  Anyway, mash those strawberries the best you can, any way you can. 
Put the mashed strawberries in a saucepan with the sugar and cook over med to med-high heat. Bring to a low boil stirring frequently.

In a small bowl whisk together water and cornstarch.  Add slowly to the slightly boiling strawberry concoction. Reduce heat to low and cook until the mixture thickens, maybe 2-4 minutes. 

Pour strawberry mixture over the cut strawberries, put in the fridge and chill for at least 1 hour. 

She may not be the prettiest of pies, but boy does she taste good!!
To make the whip cream, put 1 cup heavy whipping cream in a chilled mixing bowl (no, it doesn't have to be chilled, but it helps), turn your mixer on high and let it whip.  Once the whipping cream starts to thicken (2-3 minutes, add confectioner's sugar starting with 1/2 of a cup, continue adding to your taste.  (Sorry, I really don't know how much I use, I just pour it in.) Slap the whipped cream on the pie & dig in!
Kimberly with her pie (and her beautiful sister Teri in the background)....and this is the how the CBA Strawberry Pie came to be.