I found two good recipe for fresh peaches this year! This one is the standout—I hope it’s served at every summer BBQ 🙂

The previously posted Peach Crumble Bars are delicious, too 🙂

As you can see from the picture above, I used a combination of yellow peaches and white peaches in this pie. For looks, yellow peaches are preferrable.

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.  The 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 just use the larger 6 oz box and measure the Jell-O powder out, using half of it in the current recipe and save the other half for next time—and there will be a next time 🙂

UPDATE: I like this pie even better with mango Jell-O! It seems to be easier to find than peach, though neither is particularly easy to find, but it’s not impossible! 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—the peach Jell-O is pink.  As for the taste, I think the sweetness of either Jell-O flavor just accents the peaches 🙂 

If you can’t find either peach or mango Jell-O, you could try raspberry Jell-O—after all, peaches and raspberries are the classic Peach Melba duo!

Just don’t miss out on this pie—it’s a winner!

Fresh Peach Pie

INGREDIENTS

• 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

DIRECTIONS

1. 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.
2. 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.
3. 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, it will make your summer sing! 😀