Fresh Peach Pie!

The peaches are plenty and perfect right now and we've been having lots of peach pie in the last week and are not even close to sick of it :)  I even canned about 12 jars of peach pie filling with Devin's mom for a quick, ready to go dessert this fall! Sorry the pie filling I canned is different than this one. 

Devin saw this in the fridge and said "That looks like a good peach pie!" - opposed to my other ones that are not good peach pies? Not sure, but either way I thought it was necessary to dig this post out of the archives and share with you again! I also made an update to the filling. 
My favorite thing about this recipe: a unique, crumbly crust! Check it out :)

Fresh Peach Pie

Devin and I both grew up loving peach pie in the summer.  This is my mom's recipe, as most of them are.  The reason I'm using hers is because this crust is not your ordinary crust.  It's moist, crumbly, and the saltiness of it goes SO well with the sweetness of the filling.  

THE CRUST

1. Mix the flour, sugar, and salt together.  2. In a measuring cup, mix the oil and milk together and then add to the dry ingredients. I used vegetable oil this time and I think I like it better with canola oil. 3. Using a fork, mix ingredients together right in the dish until moist enough to where you could form a ball with the dough. 4. Press the dough into the bottom and sides of your pie dish and bake for about 12-15 min @ 350 degrees.  The crust should be dry to the touch - it doesn't get very "golden" until it's been out of the oven for a little while so even if it still looks kind of white, it's okay.

The Filling

 Boil 1 c water. Mix the dry ingredients together and then add to the boiling water and heat while stirring until it gets a little thicker.  I think if you let the mixture boil while stirring it will make the jello set firmer.  Devin prefers the filling a little more gel-y than firm.

 Once the jello mixture is a little thicker, you can remove from heat and add all of your sliced peaches or you can add about 2/3 and place the other 1/3 in the crust and pour entire mixture over them. 

 Place in the fridge to set for about 2 hours.  Some things will affect how long this takes: If your crust is cool when you pour in the filling it will chill faster, I also think it sets faster if your mixture came to a full boil when stirring. 

ENJOY!

Serve with whipped cream!

**Updated 9/9/14 - Corrected amount of jello powder to be used in filling

Ingredients:

Crust  

1 1/2 c. flour

2 T sugar

1 t salt

1/2 c. vegetable or canola oil

2 T milk

Pie filling

3 T cornstarch

3 T Peach flavored Jello powder (about half of a 3 oz pkg) - Raspberry is also a good alternative if you want to change it up a bit!

1 c. sugar

1 c. boiling water

3 c. sliced peaches (we used 3 peaches)

Directions:

1. Mix the flour, sugar, and salt together.  2. In a measuring cup, mix the oil and milk together and then add to the dry ingredients. 3. Using a fork, mix ingredients together right in the dish until moist enough to where you could form a ball with the dough. 4. Press the dough into the bottom and sides of your pie dish and bake for about 12-15 min @ 350 degrees.  

5. Mix dry filling ingredients together and then add to boiling water.  Stir until thickened.  6. Remove from heat and add peach slices. Pour into cooled crust and chill for about 2 hours.  7. Serve with whipped cream!

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