FOX19 - Fresh Peach Pie:
- 1 cup hot water
- 3/4 cup granulated sugar
- 1 Tablespoon butter
- 1 Tablespoon Karo syrup
- ½ cup cold water
- 4 Tablespoons clear jel
- 1 small box peach jello (3oz)
- 7-8 cups fresh peaches, peeled and sliced
Bring hot water, granulated sugar, Karo syrup and butter to a boil.
Dissolve clear jel in cold water, then add to boiling mixture. Stir constantly with a wire whisk until mixture is smooth and clear.
Remove from heat and add jello. Cool slightly and gradually add ½ cup at a time to fresh peaches.
*Note: you may not need all of the glaze mixture.
I like to coat the peaches and have enough glaze for the pie to "set up" or bind together. Fill a 9-1/2 inch baked piecrust with peach filling.
Allow pie to set in the refrigerator for 1 to 2 hours (at least) to set. Top with fresh whipped cream.
Pie Crust: You can easily use a store bought pre-made frozen crust.
Just follow the directions to bake it and allow it to cool completely before adding the peach filling.