2019 UPDATE: I like this pie even better with Mango Jell-O which seems to be easier to find than peach Jell-O, neither of which is particularly easy to find, but not impossible. In our area, Safeway doesn’t carry either, but Lucky carries both.  If all else fails, peach and mango Jell-O can be ordered from Amazon (in packs of six, with a price premium unfortunately). I like the color of the mango Jell-O better, it’s orange, than the peach Jell-O, which is pink.  As for the taste, I think the sweetness of either Jell-O flavor just accents the peaches.  You could try this with raspberry Jell-O, after all, peaches and raspberries are the classic Peach Melba duo.

I found two good recipe for fresh peaches this year!  I’ve shared the recipe Peach Crumble Bars, now I’m sharing this recipe which has even more peach flavor and crams even more fresh peach into each serving.  There is some bad news about this recipe though. One of the ingredients in the glaze is Jell-O.  I am not a big fan of processed food, so I would rather not use the Jell-O, but as of today, I don’t have a good substitute, and this pie is too good not to share.  Summer is almost over, you just have to make and enjoy one more good fresh fruit pie before delving into pumpkin, apple and mince!

Oddly enough, I found this recipe on the “Fix-It and Forget-It” cookbook site, which is a crock pot cookbook!  Oh, wait, now I get it, this recipe was posted as a preview for the authors newest cookbook, “Fix-It and Enjoy-It”, which I am guessing is not a crock pot cookbook.  Here’s a link to the book, if you are interested.   This recipe is on page 250.

Now getting back to the Jell-O issue.  This recipe calls for the smaller box of peach Jell-O, the 3 oz size. I have not been able to find it where I live, and I have looked everywhere.  I have used the larger box, the 6 oz. size.  I just measure the Jell-O powder out and use half of it in the recipe and save the other half for next time. One time my son came home with  Sugar Free Peach Jell-O (which is available in the 3 oz size).  I used it, surprisingly enough,  and it did not kill me!  (I find sugar free Jell-O to have one of the most horrible aftertastes of any food on the planet).  Then, another time (I have made this pie quite a few times this summer), I forgot to measure the Jell-O and used the full 6 oz. box!  That worked too! (The pie was a bit sweeter, though.)  So, what we have here, might be an infallible recipe!  If you can’t find the 3 oz. box, I’d suggest getting the 6 oz. box and measuring out half of the powder to use in this recipe.  I am pretty sure it won’t be long before you are using the other half!

Fresh Peach Pie

¾ cup sugar
½ tsp. salt
1 cup water
3 Tbsp. cornstarch
2 Tbsp. white corn syrup
3-oz. pkg. peach or mango Jell-O (if you can’t find a 3 oz pkg, use half of a 6 oz. pkg.)
6-8 large peaches
9″ baked pie crust

Make the glaze first. In a saucepan, combine sugar, salt, water, cornstarch, and syrup. Cook over medium heat until clear (clear as in “not cloudy”, the mixture does not get glassy) , stirring constantly. Add peach gelatin and stir until dissolved.  Remove glaze from heat and cool in refrigerator for 30 minutes.

While glaze is cooling, peel peaches and slice into a large mixing bowl. Slice enough peaches to mound nicely into your pie crust.  You can quickly place the peaches in the crust to measure how many you have/need, then quickly dump the peaches back into the mixing bowl to proceed.

Pour cooled glaze over peaches. Stir gently to combine. Pour mixture into baked and cooled pie crust. Chill until ready to serve (at least an hour).  I serve with whipped cream.  Ice cream would be good too, I am sure.

Thanks for stopping by my kitchen today. I hope you make this pie soon, if you do, I guarantee you’ll finish up the summer on a high note!