PLUM PEACHY PIE

 

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Ingredients

  • pie crust for 2 crust 9" pie
  • 1 Tablespoon peach flavored gelatin (from a box)
  • 1/4 cup cornstarch (a little more if peaches are juicy)
  • 1 cup sugar
  • 4 cups sliced peeled fresh peaches or frozen (thawed) sliced peaches
  • 2 medium red plums, peeled, pitted and thinly sliced
  • 1 Tablespoon butter or margarine
  • 1/2 teaspoon sugar

Directions

  • Heat oven to 400. Make pie crust for Two-Crust 9" Pie,
  • In large bowl, mix gelatin, cornstarch and 1 cup of sugar; stir in peaches. Spoon into crust: Top with plum slices. Dot with butter top with second crust seal edge and flute. Cut slits in top crust.
  • Brush small amount of water over top crust. sprinkle lightly with 1/2 teaspoon sugar. Cover edges with strips of foil to prevent excess browning
  • Bake 10 minutes. Reduce oven to 350° bake 35 to 40 minutes longer or until crust is brown and peaches are tender. Cool on rack for 1 hour and 30 minutes before serving.
  • - Gelatin bumps up the peach flavor and helps the filling to thicken as it cools.

Notes

This is from Pillsbury's Easy Pies soft cookbook you can buy at the supermarket. I have tried it twice now, and everyone who has eaten it really likes it. You could use purchased pie crusts if you don't want to make your own. I have other peach pie recipes, but this seems to be the winner.

Categories: Dessert  Pie 
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