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Pat Perrenoud's Fresh Peach Pie

COOK MODE
Course: Breads & Rolls
1st Gen Author: Alane Watkins

Ingredients

Crust (makes enough for 2 pies):

  • 1 c butter
  • ½ c sugar
  • 2 c flour
  • ½ c chopped pecans
  • 2 Tbsp water
  • 1 tsp vanilla

Filling:

  • ⅔ - ¾ c sugar depending on the sweetness of your peaches
  • 1 c water
  • 2½ Tbsp cornstarch

Instructions

  • Mix all together and boil in a saucepan until thick then add 3 T. orange jello.
  • Let cool.
  • Pour over peeled, sliced peaches (enough for one pie maybe 7-9) and put into one of the pie shells or double the recipe to fill both pie shells.