Fresh Peach Pie
Read my review of this recipe.
Ingredients:
- 1 cup sugar
- 1 cup water
- 3 tablespoons corn starch
- 1/4 teaspoon salt
- 1/4 cup orange or peach jello powder (1/2 small box)
- 4 cups diced peaches (about 4 peaches)
- 9-inch pie shell, baked and cooled
Directions:
Combine the sugar, water, cornstarch, and salt in a saucepan and place over medium heat. Bring a boil. Stir constantly for 2 to 3 minutes, until thickened. Remove from the heat and stir in the jello powder. Allow to cool while preparing the peaches.
To easily remove the skins from the peaches, place in a large pot of boiling water for 30 seconds. Remove the peaches, and the skin should peel right off. Once peeled, cut the peaches in half, remove the pit, and dice. Four peaches should yield about 4 cups, enough for a 9-inch pie. Although you can use any pie shell, this recipe has never failed me (hence the name). Once the peaches are diced and the filling has cooled slightly, mix the two together and then pour into the pie shell. Cover with plastic wrap and place in the refrigerator at least 4 hour or overnight. This pie is best when eaten within 24 hours. After that, the crust tends to get a little soggy.
Serve with whipped cream.
Nutrition:
Substitutions:
Recipe courtesy of Sharon Gibbons.