Easy Peach Pie
- 9 inch baked pastry shell
- 1 cup water
- 1 cup sugar
- 3 Tbsp. cornstarch
- 1 - 3 oz. pkg. Peach jello
- fresh peach slices
Cook water, sugar, and cornstarch until thick and clear and then dissolve peach jello into it. Cool mixture slightly before spreading a thin coat onto baked and cooled pastry shell. Add peach slices and then remaining sauce. Cool. Top with Cool Whip.
By Sue from Garrettsville, OH
By guest (Guest Post) Flag
September 12, 20070 found this helpful
Do you know how many cups of peach slices are needed to make the pie?
Could canned peaches be used in this recipe?
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