Fresh Peach Pie
Seth’s favorite cookie may be these Chocolate Surprise Cookies, but I know his favorite pie is definitely a fresh peach pie. This pie can only be made with fresh, ripe peaches, so there are only a few weeks in the summer that it can 
be made, but it is a delicious treat.
The pie is fairly simple and the hardest part is actually getting the peaches ready. I peeled, pitted, and sliced five large peaches to make a 9-inch pie. An easy trick to peeling peaches is to pour boiling water over whole peaches for a couple seconds and then run cold water over them. The skin should peel right off. I usually sprinkle the peaches with a little fruit fresh to keep them from discoloring. >>
To make the filling, I mixed sugar, corn starch, and salt in a medium saucepan. I used peaches that were pretty ripe, so I only added about 3/4 cup of sugar. More or less can be used, depending on taste and how ripe the peaches are. I added cold water and then brought it to a boil over medium heat, stirring is constantly. When the mixture thickened up, I added half a pack of peach jello (about 1/4 cup). Orange jello can also be used. The orange jello has a more intense orange color, while the peach jello is more of a pale orange, and once the peaches are added, they both taste about the same. After I mixed the
jello in, I allowed the mixture to cool, folded in the sliced peaches, and then poured everything into a baked pie shell. A deep dish pie shell is best to fit all of the filling, but if there is left over, it can be poured into a regular dish and eaten without a crust. Sometimes I prefer it without a crust because after a day or two, the crust tends to get soggy anyway. The pie needs to set up in the refrigerator for about 2 hours and then it can be cut and served with a little Cool Whip.