Fresh and Delightful Peach Pie

Linda Griffith


Here is another wonderful recipe to use your fresh peaches on. If you are like me, you love the spring and summer when all of the fresh fruits are in the stores or stands on the side of the road. I can hardly pass one by. We usually go to peach stands in the summer and pick out the ones we want. This recipe is a keeper. I hope you will enjoy it.

★★★★★ 1 vote
makes 2 9" pies
20 Min
15 Min


1 1/2 c
granulated sugar
1/4 c
2 c
1 box
peach jello (3 ounces)
4 c
fresh peaches, peeled, pitted and sliced
9 inch pie shells, baked


1In a saucepan over medium heat, combine sugar and cornstarch. Add water and bring to a boil. Continue to boil or 3 minutes, stirring constantly. Stir in the peach gelatin mix. Remove from heat and allow to cool.
In a large bowl, combine the sliced peaches with the gelatin mixture. Gently stir until peach slices are coated with gelatin. Pour into baked pie shells. At this point, you can lattice the top if you like. Put in 400 degrees oven until just until browned. Refrigerate until set.

About this Recipe

Course/Dish: Pies, Fruit Desserts