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Place the peaches, jalapeno, sugar, Fustini’s Olive Oil, and Fustini’s Peach Balsamic Vinegar into a stock pot and bring to a boil. Reduce heat to low and simmer until liquid starts to thicken, approximately 15 to 20 minutes. Combine water and cornstarch in small bowl. Remove peach mixture form heat and slowly stir in the cornstarch mixture. Stir thoroughly and place back on heat. Cook until thick, 2 to 3 minutes more. Let cool and refrigerate.
Preheat oven to 350°F. Roll out pie dough and cut to fit the pan you are using, mini pies work well for this but make sure to not roll the dough out too thin. Fill the pie shell with the peach filling and place into the preheated oven. Bake until dough is fully cooked, browned and crispy – approximately 20 minutes for mini pies, 1 hour for a full pie. Let cool to room temperature. Drizzle syrup on pie just before serving.
Place Fustini’s Peach Balsamic Vinegar in small sauce pan and bring it to a boil over low heat. Reduce the balsamic by one third, approximately 8 minutes. Remove from heat and let cool slightly. Add sugar and stir thoroughly to melt the sugar. Let cool to room temperature.
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