Peach season!!!! I look forward to it every year! I love driving by the fruit stands filled with boxes and boxes of my favorite fruit! There are a million yummy things you can do with peaches, but my very favorite has to be my Mother’s Jello Peach Pie! Now you are probably thinking…. jello… in a pie…. what is with that? But until you try it, you have never tasted heaven 😉 Every year for my birthday I ask my mom to make me this pie. It is the perfect refreshing summer treat with fresh juicy peaches. This summer I was determined to learn how to make it. I am a little intimidated by pies, mostly because making the crust scares me to death! But this pie has a 3 ingredient crust and a 5 ingredient filling. I was shocked when I finished my very first peach pie in no time at all, and it looked perfect. And I may or may not have eaten the entire thing by myself…….. 😉
2 Tablespoons Melted Butter
3 Tablespoons Hot Water
1 Cup Bisquick Powder Mix
Mix in the melted butter and water with the Bisquick. It should all just clump together into a perfect ball of dough. Seriously the easiest pie crust you will ever make!
Tear two pieces of waxed paper and place the ball of dough between the two sheets.
Roll the dough into a big circle while it is in the waxed paper
When you feel like it is almost big enough lift it up and place it in the pie tin, with BOTH pieces of waxed paper still attached. Test the size. you should have a little extra dough coming over the edges of the pie dish
Once you have the right size remove the bottom piece of waxed paper and gently place it in the pie dish, making sure it is even on all sides. Peal the top piece of waxed paper off the dough, and gently lift and pat the dough down into the bottom of the pie dish.
Fold the extra dough hanging over the edge under, so it is just sitting on the edge of the dish. This will give a little bit of a thicker crust to create a design around the top.
Create a design around the top of the pie crust. I simply pinched the dough with my thumb and finger at an angle. You can use a fork or any other design you like!
Poke the bottom and sides with a fork before putting it in the oven. Place it in the oven at 400 degrees for 10 minutes.
JELLO PIE FILLING:
1 1/2 Cups Water
3/4 Cup Sugar
2 Tablespoons Corn Starch
1 Small Package of Peach Jello
2 – 2 1/2 cups of peaches
Mix the water, sugar and corn starch together in a pan. Bring the pot to a boil and let the ingredients boil for 2 minutes, stirring constantly while it thickens.
Pour in the jello powder and and turn off the heat while you stir it in.
Once it is mixed in set the pan aside, or in the fridge to cool down. If I am in a hurry I will even put it in the freezer and watch it carefully.
The pie crust should be lightly golden brown when it is finished. Set it aside to cool as well.
Peal and dice 2 – 2 1/2 cups of peaches. I like tons of peaches… so I always do 2 1/2 cups. It ends up being somewhere between 2 and 4 peaches, depending on their size.
When the jello mixture has cooled to around room temperature mix in the fresh peaches.
Pour the pie filling into the crush and spread the peaches around so they are even throughout the pie. Then place the pie in the fridge to let it set up. Again, if I am in a hurry I just put it in the freezer until it is tacky and set up, just watch it carefully so it doesn’t freeze!
Add a dollop of whipped cream to your slice of fresh peach pie and devour. Keep the leftovers stored in the fridge with a cover (paper plate turned upside down works great ) This pie always tastes best on the first day, but it will keep for 3-4 days in the fridge!
Now for that box of peaches sitting in my kitchen… I think I’m gonna go make me some more pie!
Check out Missy’s post for more ideas on using peaches!