Courtesy of my lovely grandma, the best grandma in the world. Sorry, they only made one copy of her. But you can make as many copies as you want of her peach pie recipe! It’s the easiest to make and deliciously fresh. The peaches are not cooked, so make sure to use nice, ripe ones.
1 c sugar
3 1/2 T corn starch
2 T white corn syrup
1 c water
1 pinch salt
3 T peach Jello (1/2 package)
Peaches (peeled, sliced, enough to fill the crust)
Add all ingredients except Jello mix and peaches to a saucepan and boil until clear. Remove from heat and add Jello. Stir. Let filling cool a bit at room temperature.
Pour over peaches in pie crust. Cool pie in refrigerator to sit. Top with whipped cream.
Easy no-rolling-pin crust:
1 1/2 flour
2 T powdered sugar (or granulated in a pinch)
1/2 t salt
1/2 c oil
2 T milk
Mix all ingredients and press into pie pan. Bake at 325 for 30 minutes.
