Homemade Peach Pie

This recipe came from my dear Grandma Bonnie and it is delicous! It is my favorite to make at the end of summer when peaches are in season. It is also pretty easy to make. The recipe makes 2 peach pies, so if you just want one, cut the recipe in half.

Pie Crust

2 1/2 cups flour

1 tsp salt

1 cup shortening

Mix with pastry cutter until crumbly. The crumbles should be about pea sized. Don't over mix. Add 5 tbs of cold water and mix until it all comes together.

Divide dough in half. Using two pieces of wax paper to sandwich dough, roll out with a rolling pin to about 1/4" thickness. Place in pie dish and shape crust. Prick the dough with a fork. Bake at 425F for 10 minutes. Watch closely for bubbles and if they start to form, pop with a fork.

Peach Pie

Mix together:

1 1/2 cups cold water

1/8 tsp salt

2 1/2 cups sugar

3/4 cup corn starch (add a little at a time)

Boil two cups of water and then add mixture. Cook until thick. It will start to turn white in color and turn more transparent. Add a 3-oz. package of peach jello and 1/4 cup lemon juice. Mix together.

Silce peaches and and layer in pie crust. Pour jello mixture over peaches. Chill for 3-4 hours or until set. Enjoy!