Saturday, October 4, 2008

Fresh Peach Pie

Frisco 1st Ward

Pie Crust:
1-1/2 c. Flour
2 Tbsp. Sugar
1/2 tsp. Salt
1/2 c. Crisco oil
2 Tbsp. Milk

Mix together pie crust ingredients and pat into a pie pan/shell. Bake at 425 for 12 minutes. Cool slightly.

Peach Filling:
6-7 Peaches, peeled and sliced. 
2 Tbsp. Cornstarch
1/4 c. Water
3/4 c. Hot Water
3/4 c. Sugar
1/2 pkg. Peach Jell-O

Arrange peaches in pie shell. In a pot, mix cornstarch and 1/4 c. water. Add Hot water and sugar. Bring to boil. Add peach jello and pour over peaches. Refrigerate for several hours and enjoy! Very easy and refreshing! 

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