Last week I blogged a recipe for Pumpkin Bars provided by Julia and her blog Kingdom Jewels. I also made the statement that she comes from a long line of great cooks. Today the recipe is from Beverly who is mother of Julia. I will add to my statement that I challenge anyone to make a pie crust that is more flaky and tender than what Beverly bakes. She is well known and envied for her baking skills.
FRESH PEACH PIE
1 - 9 inch baked pie crust
3 cups sliced, peeled peaches
1 - 3 oz. pkg. peach Jello
1 1/2 cup water
3/4 cup sugar
2 tbsp. cornstarch
Cook Jello, water, sugar and cornstarch over medium heat until ingredients are dissolved and mixture is thick and clear. Cool, pour over sliced peaches and pour into pie crust. Refrigerate several hours before serving. Keep refrigerated.
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