Peaches are now in season. My sister and I love peaches. This is our favorite pie; we make it Gluten Free and still have to fight off everyone to have to ourselves.
Remember that peach shakes are now being served at the Dairy Keen, hope to see you soon!
Fresh Peach Pie
1 baked pie shell – 9-inches 3-4 Cups fresh, ripe peaches (about 6 peaches) 2 Tablespoons lemon juice 1 Cup sugar 5 teaspoons cornstarch ¼ teaspoon salt 3 Tablespoons peach gelatin Sweetened whipped cream or cool whip
To peel the peaches, place each peach into boiling water for about 2 minutes. Place peach into ice cold water. Let sit two minutes and then peel, the skin should slide off. Slice into thin slices and place into large bowl. Sprinkle peaches with lemon juice and sugar and stir to combine; let sit about 1 hour, stirring occasionally.
Drain the peaches BUT keep the syrup, there should be about 1 cup of syrup. Add water if needed to make the 1 cup. Set the peaches aside. Blend cornstarch and salt into the syrup. In a medium saucepan, whisking constantly, cook over medium heat until thicken. Remove from heat and add gelatin. Stir until gelatin is dissolved. Let cool about 10 minutes.
Fold peaches into the gelatin mixture until combined. Pour into the baked pie shell. Chill at least 2 hours. Serve with sweetened whipped cream.
**you can also use a gram cracker crust or vanilla wafer crust. **To make this Gluten Free; use GF Animal Crackers to make a crust or use a GF gram cracker crust, they are available in most grocery stores.