Tuesday, September 9, 2014

Fresh Peach Pie

Sometimes the best way to enjoy the harvest is fresh.  Nothing beats fresh peach pie especially when the peaches are harvested from your orchard.  This pie is irresistible when made with white peaches which are sweeter than yellow peaches.  White fleshed peaches are best eaten fresh.  They are also delicious dried and make an amazing juice.  They are too soft to can.  The canning peach is the yellow peach.  This year all my white peaches froze so yellow peaches were used in the pie.  I didn't get many peaches so most of them were enjoyed fresh. 

Fresh Peach Pie

1 cup sugar
2 Tbs of cornstarch
1 cup of water
1 small pkg of peach gelatin
2 Tbs lemon juice
Combine the sugar and cornstarch in a saucepan.  Whisk it together.  Add the water and stir. Heat the mixture until it thickens.

Add 1 small pkg of peach gelatin

Stir until dissovled and remove from heat. Allow to cool.

Slice 3-4 cups of peaches.  Add peaches and 2 Tbs of lemon juice.  Fold together gently.  Pour into a baked pie crust.  Refrigerate for a couple of hours before eating.  Serve with cool whip. Enjoy!

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