2 c. boiling water
2 1/2 c. sugar
1/8 t. salt
1/4 c. lemon juice
1/2 c. cold water
3/4 c. cornstarch
1 (3 oz) pkg orange jello (I used peach)
4 c. fully ripe sliced peaches
Bring 2 cups water to boil in medium size pan. Make a paste with 1/2 c. cold water, sugar, cornstarch and salt. Pour paste into pan of boiling water and mix well. Cook, stirring constantly, until the mixture is very thick (about 3 minutes) Add gelatin and continue cooking for 1 minute. Remove from heat and add lemon juice. Chill thoroughly. Carefully combine sliced peaches and glaze mixture. Spoon into baked pie shells. Refrigerate until ready to serve. Cover with whipped cream if desired. Makes 3 small or 2 large pies.
Glaze can be stored in fridge for several days and then added to sliced peaches before serving. Be sure to make enough glaze to coat each peach slice.


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