Fresh Peach Pie

Quick, before it really feels like fall and all the fresh peaches are gone, make a fresh peach pie!

My friend, Megan, introduced me to this pie last week when she gave me a whole bowl of it for breakfast, topped with homemade whipped cream. If you find a friend willing to give you peach pie for breakfast, you keep that friend. And the recipe.

I'm not a pie maker. I'd rather bake cookies, or bread, or pretty much anything.Why master pie when I can buy such tasty, flaky deliciousness? My favorite apple pie is from the Costco bakery, and you'll find my favorite pumpkin pie in the frozen food section at Trader Joe's. Fancy, huh?  But this pie. This pie.

This is the easiest, freshest, peachiest pie I have ever eaten or made. It was so easy, I felt like I was cheating, but only for about 10 seconds because this pie doesn't taste like cheating. The peaches stay fresh and firm because you don't bake them! Just bake a pre-made pie crust, fill it with freshly sliced peaches, and cover with a simple peachy glaze.

The secret ingredient? Peach JELL-O!

Normally, I avoid recipes that have Jell-O and cake mixes because I don't love them. In this case, I make an exception! The peach Jell-O keeps the peaches fresh, enhances their flavor, and prevents them from tasting bitter, even if they weren't quite ripe.

I made this pie for my husband's birthday. We topped it with homemade whipped cream, which I think is essential for completing this pie. It was also the first time I ever whipped cream by hand because my dear Black and Decker 220 Watts Power Pro Hand Mixer died. You can find his full obituary here.

Back to this pie- it is just delicious. It is light, even with the whipped cream, so be careful because it would be easy to eat half the pie in one go. I'm just saying. Make it quickly before it really feels like fall outside!

Fresh Peach Pie

Ingredients:

• 1 pre-made pie crust, (I used Pillsbury and it was great)
• 1 cup sugar
• 1 cup water
• 3 tbs cornstarch
• 1 small box peach Jell-O
• Fruit Fresh
• 5-10 ripe peaches, (The more, the better. Fill it up, stack 'em high!)

Directions:

1. Bake the pie crust according to package directions. Let cool.
2. Peel and slice the peaches and put them into the cooled pie crust. 
3. Sprinkle and toss peaches with fruit fresh.
4. In a small pot, combine water, sugar and cornstarch over medium high heat. Stir continuously, until mixture thickens and becomes translucent. Once thickened and translucent, add Jell-O and stir until combined.
5. Pour peach glaze evenly over the peaches in the pie. Refrigerate for at least 2 hours before serving. Enjoy topped with fresh whipped cream!

Bake the bread. Share the slices.