Mama’s Summer Peach Pie

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This summer peach pie is my mom's recipe. I have called her so many times to repeat it because it is sooooo sweet and delicious for the summer.

Sometimes I could just hit myself.  I made a peach pie yesterday, ate a slice before it set in the refrigerator, and only THEN realized that my blogger friends might like this!  I am smack dab in the middle of finishing the yearbook, and I think I am delirious.  If you’ve ever worked on a yearbook, you understand the nightmares involved in publishing 268 pages of (mostly) student work.  I say “mostly” because I simply have to do some of it because folks disappear in the summer. But it’s cool.  I don’t mind it…too much.

Which is why this pie is so good.  It is easy, cool, refreshing, and delicious.  You do have to turn on your oven to crisp up the pie crust, but you could do that at night after everyone is out of the kitchen.  Let it cool overnight.  Wake up the next day and fix this while you’re making your lunch.  It’ll be ready before dinner!

This recipe is straight from my mama.  It makes 2 pies, which coincidentally is how many pies crusts come in a package in the freezer section.  You can easily half the recipe to make one, though.  Which is what I did last night.  And only because I didn’t have room in the fridge for 2.

• 2 frozen pie crusts (I recommend deep dish)
• 1 cup sugar
• 3 tbsp cornstarch
• 2 cups water
• 2 tbsp clear corn syrup
• 1 box dry peach jello (3 oz)
• at least 4 fresh peaches per pie

1. Cook the pie crusts according to package instructions.
2. Mix sugar and cornstarch in a microwave safe bowl.
3. Add water and mix.
4. Add corn syrup and mix.  Make sure it is all mixed together.
5. Microwave to boiling–Go 2 minutes and stir.  Go 2 more minutes and stir.  Watch it closely so that it doesn’t boil over and make a big ole mess in your microwave.
6. The mixture should be thicker and clear.  At this point, slowly stir in the box of jello until mixed well.
7. Let it cool.  Let the pie crust cool.
8. Put your peeled fresh peaches in the cooled pie crust.
9. Pour the jello mixture over the peaches.
10. Refrigerate until set.  I can never remember how long I refrigerate it because I always eat some before it is completely set.  =)

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