Ingredients
CRUST: 1 cube butter
1 1/2 C. flour
1 Tbsp. sugar
SAUCE: 1 C sugar
dash salt
1 sm. pkg peach jello
1/4 to 1/3 C cornstarch
1 1/2 C water
4-6 C ripe
peaches,(sliced-
peeled)
Whip cream 1 pint+1or2 Tbsp powdered sugar
Preparation
CRUST: blend tog w/ pastry cutter and press into pieplate I soray with pam first, cook about 15 min at 350 degrees, until just golden brown. cool
SAUCE: cook in saucepan until thick, more cornstarch with more peaches. I pour the prepared peaches into the partially cooled sauce, then spoon out with a slotted spoon so that the peaches are coated and then place in cooked pie shell (there is sometimes enough sauce left over for another pie, dep on size) I don’t pour extra sauce on peaches, it’s too “jelloy” chill at least 2 hours-cover with whipped cream that has 1-2 Tbsp of powdered sugar whipped in.
