"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Peach Pie Recipe

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This recipe for Peach Pie, by , is from Logan 10th Ward, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lizbeth Williams
Added: Friday, September 11, 2009


5 pounds fresh peaches
1 1/2 cups flour
2 tablespoons granulated sugar
1 teaspoon salt
1/3 cup vegetable oil
2 tablespoons milk
1 cup water
1 cup sugar
2 1/2 tablespoons corn starch
3 tablespoons dry peach jello

Preheat oven to 375F.
TO MAKE CRUST: in a medium bowl, combine flour, 2 tablespoons of sugar, salt, vegetable oil and milk until well blended. Place mixture in the pie plate.
Using your hands, spread mixture to cover the bottom and sides of the pie plate.
Bake for 10 minutes, remove from oven and let crust cool.
TO MAKE THE GLAZE: combine in a medium saucepan, water, sugar and cornstarch. Bring mixture to a boil, lower the heat to medium and cook until the glaze is clear and has thickened.
Remove from the stove and add 3 tablespoons of peach jello to the glaze, stirring until blended. Cool.
Wash the fresh peaches; remove the skin and slice.
Fill the cooled pie crust heaping full with fresh sliced peaches. Pour cooled glaze to cover peaches. Refrigerate for at least an hour before serving.
Cut and serve with a dollop of whipped topping if desired




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