Fresh Peach Pie
I was given a big box of delicious peaches and found this recipe on-line. I can't stop making this pie and my family can't stop eating it. It's super easy and delicious! This is a no-bake, fresh pie! The crust needs a little extra salt in it to contrast with the sweetness of the pie.
Recipe:
1 pre-baked 9 inch pie crust, use salted butter and don't decrease the salt.
1 cup sugar
1 3/4 tablespoons cornstarch
1 cup water
1 small package peach gelatin (3 oz)
3-4 cups peeled, sliced fresh peaches
Whipped cream
Stir the sugar and cornstarch together. Add the water and heat over medium heat, stirring constantly until thickened and bubbly. Remove from heat and stir in gelatin until dissolved. Let the mixture cool until barely warm. Just before the mixture is through cooling, peel and slice the peaches and arrange them in the pie crust as flat as possible. Pour the mixture over the peaches, making sure to coat all the peaches on the top to prevent them from turning brown Refrigerate the pie for two hours. Top as desired with whipped cream (I use 1 cup heavy cream, 1/2 teaspoon vanilla and 1 1/2-2 tablespoons sugar) and serve. It's best served the day of but is still good the next day. The gelatin is so smooth and in the spring I will try this recipe with strawberries.
7/31/17 UPDATE: Strawberry is just as good but if they are very sweet, reduce the sugar to 3/4 cup!
4/6/18 UPDATE: Raspberry is my favorite but reduce the sugar to 3/4 cup again!
1 pre-baked 9 inch pie crust, use salted butter and don't decrease the salt.
1 cup sugar
1 3/4 tablespoons cornstarch
1 cup water
1 small package peach gelatin (3 oz)
3-4 cups peeled, sliced fresh peaches
Whipped cream
Stir the sugar and cornstarch together. Add the water and heat over medium heat, stirring constantly until thickened and bubbly. Remove from heat and stir in gelatin until dissolved. Let the mixture cool until barely warm. Just before the mixture is through cooling, peel and slice the peaches and arrange them in the pie crust as flat as possible. Pour the mixture over the peaches, making sure to coat all the peaches on the top to prevent them from turning brown Refrigerate the pie for two hours. Top as desired with whipped cream (I use 1 cup heavy cream, 1/2 teaspoon vanilla and 1 1/2-2 tablespoons sugar) and serve. It's best served the day of but is still good the next day. The gelatin is so smooth and in the spring I will try this recipe with strawberries.
7/31/17 UPDATE: Strawberry is just as good but if they are very sweet, reduce the sugar to 3/4 cup!
4/6/18 UPDATE: Raspberry is my favorite but reduce the sugar to 3/4 cup again!
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