Thursday, September 2, 2010

Glazed Peach Pie

My oldest daughter, Riley, started first grade on Wednesday and was given the privilege of selecting the menu for the last official night of summer (the last night from a child's perspective, not the calendar's!).  Of course she selected hotdogs, carrot sticks, oven fries and glazed peach pie!  My friend Mary passed this recipe along to my mom when I was in high school who in turn, passed it to me!  I have been making it for years and it is one of my favorites!  It's a great recipe to make ahead of time because it is served cold from the fridge!  Yummy!

This pie is perfect for this time of year, made with peaches picked fresh from your local orchard.  We made a quick stop at Narrow Lane Orchard and came home with 4 bags of ripe, sweet and juicy peaches!  Peach season is way too short!

1 baked pie crust (I use Pillsbury)
3/4 cup sugar
3 T corn starch
1 cup water
pinch of salt
3 T peach flavored Jello
4 cups peaches, peeled and sliced (about 4 large peaches or 5-6 small/medium ones)

1.  In a small sauce pan, add water, salt and corn starch. Stir to blend.  Bring to a boil, stirring until  it thicken and clears (about 5 minutes).
2.  Off heat, mix in peach jello.  Cool.
3.  Arrange 1/2 of the peaches in a single layer in pie crust.  Pour 1/2 of glaze over peaches.  Repeat with the rest of the peaches and glaze.
4.  Refrigerate for a few hours and serve with whipped cream!

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