This time of year, we eat a lot of fresh fruit and even our desserts usually contain fruit. Most peach pies are baked in the oven. Not only does this add unwanted heat to the kitchen, it loses the fresh picked peach flavor. Several years ago, I tried making a peach pie with my strawberry pie recipe. We loved it and now this is the recipe that I always use!
Usually I make up a big batch of pie crusts and pre-bake them. They freeze well and are great to have on hand for whenever the urge hits for a peach pie!
My mom tried using this same recipe for raspberries. That gave me the idea of using fresh sweet cherries. Once again, we loved the fresh fruit flavor and I loved the simplicity!
Give it a try!
1 cup water
3/4 cup sugar
2 T. cornstarch
3 T. peach jello (or cherry, or strawberry, or raspberry or whatever fresh fruit you are using!)
pinch of salt
1 baked pie crust
fresh fruit to fill pie crust
Combine water, sugar, and cornstarch. Bring to boil. Remove from heat. Add jello to hot liquid. Add salt.
Place fruit in pie crust. Pour hot liquid over fruit in crust. Cool. Serve.
Hint: When cooling pie in the fridge, DO NOT cover. I always hated how the crust became soggy and found if I do not cover the pie, the crust stays nice!