Fresh Peach Pie

This pie must have fresh peaches as they will not be baked.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • For the Peaches

  • 8 10 8 10

    8 or 10 Peaches

  • For the Crust

  • 1 1

    1 cube cold butter

  • 1 1

    1 cup flour

  • 2 2

    2 tbsp. sugar

  • dash dash of salt

  • few drops of almond extract

  • For the Glaze

  • 2 2

    2 cups boiling water

  • 2 1/2 2 1/2

    1/2 cups of sugar

  • 3/4 3/4

    3/4 cup cornstarch

  • 1 1/2 1 1/2

    1/2 cups cold water

  • 1/8 1/8

    1/8 tsp. salt

  • 1/4 1/4

    1/4 cup lemon juice

Directions

For the peaches Peel the peaches. Remove pits and slice into a bowl and set aside. For the crust 1. Preheat your oven to 350 degrees. 2. In your Kitchenaid mixer with the cookie-dough mixer paddle, or by hand in a bowl, combine all ingredients and stir until the consistency of cookie dough. This crust resembles shortbread cookie dough, as it basically is. 3. Press the dough into a pie pan. 4. Bake in the oven for about 10 minutes, or the crust is a very soft brown. It doesn't hurt to poke holes all over the crust before putting it into the oven. 5. Remove and let cool. For the Glaze Note: This recipe is for three pies. Ingredients: 2 cups boiling water 2 1/2 cups of sugar 3/4 cup cornstarch 3 ounces of orange/pineapple mix Jello. (They don't make this variety anymore, so I mix half a package of orange and half a package of pineapple. However, you can't always find pineapple Jello, so I've also just tried the peach-flavored Jello, and it also works.) 1 1/2 cups cold water 1/8 tsp. salt 1/4 cup lemon juice 1. In a pot on your stove, mix the sugar, 1 1/2 cups cold water, cornstarch, and salt until boiling and thick. I usually set the stove to medium-high. This may take around four minutes or so. Sometimes it seems like it takes forever to get it thick. If it's not to a syrupy thickness after about five minutes, add a tablespoon more of cornstarch. Stir some more, and then just go onto the next step. You have to do it to know what I'm talking about, but after I add the next step, sometimes the mixture suddenly comes together. 2. Add two cups boiling water and continue to stir for about one minute. Here is where you should see the consistency turn into a weird, gellatenous caramel-like consistency. Turn off the heat. Add the Jello and lemon juice, and stir to combine. 3. Let the mixture cool slightly, for about five to 10 minutes, before assembling the pie. Final steps: 1. Place the cut-up peaches in the crust. 2. Pour one-third of the glaze over the peaches in the crust. Sometimes I like to stir the peaches in the crust, so that the glaze gets over the peaches at the bottom. Save the rest of the glaze for when you make other pies. 3. You can serve the pie right then, or refrigerate for later. I always add a dollup of whippedcream to the top.

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