I’m finished making jams. I had some peaches left over and decided to use them to make a… (TA-DA) fresh peach pie. (How’s that David? Better? LOL)
This is a new recipe I’m trying. The old one I used was more involved, and I like, "fast and easy." (No comments from the peanut gallery!)
Fresh Peach Pie
1 Baked and cooled pie crust
Fresh peaches. I have great big ones, and I used about 5 or 6 for 1 pie. You want to fill up the crust and have a small mound too. I mean these are fresh peaches people, can there BE too much? (My Chandler impression) lol
1 Cup Sugar
2 Tablespoons Peach Jello
4 Tablespoons Corn Starch
1 Cup Cold Water
In a sauce pan, mix the sugar, jello and corn starch until well blended. Add the 1 cup water. Over a medium to medium high heat, cook, stirring constantly until it thickens.
Set aside to cool for a little bit.
Now would be a good time to wash, peal and slice those peaches. Arrange them in the baked, and cooled pie shell. Pour the glaze all over the sliced peaches. Use all of it.
Refrigerate the pie until the glaze is cooled and set.
Serve topped with Whipped Cream! Enjoy! BIG HUGS, Steph