Prep 0 mins
Cook 10 mins
This is from my mother who is a little bit of this pinch of that cook, so when you pin her down on amounts you better be ready to write it down.
- 1 cup sugar
- 1 cup water
- 1 tablespoon corn syrup
- 3 tablespoons cornstarch
- 3 tablespoons peach Jell-O
- 5 -6 cups fresh ripe peaches
- 1 prepared precooked pie crust
- Mix first 4 ingredients in a sauce pan.
- Bring to a boil, and boil till thick and clear.
- Add Jello, and cool.
- Add peaches and pour into pie crust.
This was my first time making a fresh peach pie, and it turned out fantastic! I used one small box of sugar free peach jello. Note, you may want to sift the cornstarch or add it very slowly. I didn't do that and had big lumps of it in the glaze, which I strained out. Would definitely make again!
I doubled the recipe to make two pies for a potluck picnic. I used fresh peaches from a nearby orchard. The filling was delicious (very sweet) and I got many compliments, but the pies were messy and did not setup well. I think I should have used the entire box of Jell-o instead of only three tablespoons per pie. Next time, I will use this filling in a cobbler or maybe as a tart filling, which I think would be perfect.
I used this as a filling for Layered Lemon Lush (#101833) instead of the lemon, which is also excellent. This was just the filling I was looking for to make Peach Lush. It's fresh tasting and the peaches are still crisp not soggy like a cooked filling. This recipe lets the best of the fruit show through. I've filed this right next to the Lemon Lush so whatever is in season will be the flavor I'll choose. I'm also going to try this same recipe with strawberries and strawberry gelatin.