Fresh Peach Pie



2 pies




3 cups flour
1 cup cooking oil
1 tsp. salt
1/4 cup sugar
1/4 cup milk


2 cups water
1 cup sugar
6 tbsp. cornstarch
4 tbsp. light corn syrup
1 pkg. (6 oz.) peach gelatin
10 to 12 fresh peaches


To prepare crust:
Combine all crust ingredients and mix well. Divide dough in half and press into 2 greased 9-inch square baking pans. Bake at 400° for 10-15 minutes.

To prepare filling:
Combine water, sugar, cornstarch and syrup in a saucepan. Bring to a boil and cook until thickened and clear, stirring constantly. Remove from heat and measure exactly 4 tablespoons peach gelatin into mixture. Stir and cool slightly. Core, peel and dice peaches. Fold into gelatin mixture. Divide mixture evenly between 2 baking dishes. Cool and serve.

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