Fresh Peach Pie

Recipe Ingredients

		Crust
1 1/2 cups	93g / 3.3oz	Flour
2 tablespoons	30ml	Sugar
1/2 teaspoon	2.5ml	Salt
1/2 cup	118ml	Oil
2 tablespoons	30ml	Milk
		Crust
1 1/2 cups	93g / 3.3oz	Flour
1 1/2 cups	355ml	Nuts
1 1/2		Margarine
		Filling
1 cup	198g / 7oz	Sugar
3 1/2 tablespoons	52ml	Cornstarch
1		Salt
2 tablespoons	30ml	Corn syrup - light
1 cup	237ml	Water
3 tablespoons	45ml	Peach Jell-O
4 tablespoons	60ml	Peaches (large)

Recipe Instructions

For crust #1: Mix all ingredients together and press into a 9" pie pan. Bake 15 to 20 minutes at 325F. Cool. For crust #2: Mix all ingredients together and press into a 10" pie pan or a large deep dish pie plate. Bake for 30 minutes at 350F. Cool.

Filling: Boil all but peaches and Jell-O, stirring constantly until thickened. Remove from heat. Add the Jell-O and cool in the refrigerator. Peel and slice the peaches. Add to the cooled filling and pour into the crust. Garnish with Whipped Cream or Cool Whip. NOTE: I gave you 2 crust recipes because I prefer crust #2! Crust #1 came with the recipe. You decide which you would prefer!

Source:
Greg Walker

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