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Fresh Peach Chiffon Pie Recipe

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This recipe for Fresh Peach Chiffon Pie, by , is from Berkwood Hedge School Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara and Kat Hildebrand
Added: Thursday, May 14, 2009




Pie shell (pre-bake):

1-1/2 cup flour
1/2 tsp. salt
3 tbsp. water
2/3 cup Crisco shortening

Blend flour and salt. Cut in Crisco with pastry blender until the meal is pea sized. Add water and mix until the pastry holds together when you gather it into a ball. Roll out on pastry cloth or board and line a 9" pie pan; flute edges. Bake at 425 for 12-15 minutes. Cool.


3/4 cup sugar
1-1/2 cups chopped fresh peaches
1 tbsp. (1 envelope) unflavored gelatin
1/4 cup cold water
1/2 cup hot water
1 tbsp. lemon juice
dash of salt
1/2 cup heavy cream, whipped

Add sugar to peaches; let stand 30 minutes. Soften gelatin in cold water; dissolve in hot water. Cool; add peach mixture, lemon juice and salt. Chill until partially set; fold in whipped cream. Pour into pre-baked pie crust; chill thoroughly.

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From Amaya Bremner's Grandfriends




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