Easy Peach Pie
User Reviews
4.6
Easy Peach Pie
Description
The recipe starts with a pre-made or homemade graham cracker crust placed in a 9-inch deep dish pie plate. The peaches are peeled by briefly boiling them then shocking in ice water before dicing into pieces about 1 inch in size. This gives a tender texture without skins.
The filling is made by whisking peach gelatin powder, granulated sugar, and cornstarch together, then adding 7UP and bringing the mixture to a boil. It is simmered until slightly thickened and becomes clear, providing a soft but set texture that holds the diced peaches evenly throughout.
This pie ideally serves eight slices and is very full in the deep pie crust, holding a generous amount of peach filling. It is best served chilled to maintain its structure and refreshing qualities. Alternative Jello flavors such as orange or pineapple orange may be used if peach gelatin is unavailable.
Ingredients
- Graham Cracker Crust in a 9” pie plate
- 6-7 cups peach about 3 1/2 pounds, chopped
- water large bowl
- ice large bowl
- 3 ounces peach gelatin dessert 1 small box
- 1 cup granulated sugar
- 4 tablespoons cornstarch
- 1 1/2 cups 7UP or Sprite
Instructions
Prepare the crust:
- Use a pre-made graham cracker crust (deep dish, 9”) or make a homemade crust and put it in a deep dish 9” pie plate.
Prepare the peaches:
- To remove the skins easily from the peaches, boil a large pot of water. Once the water is boiling, add the whole peaches. Leave them in the boiling water for 30 seconds. Then put them immediately in the bowl of ice water. This will loosen the skins.
- Peel the peaches and cut the pit out. Then dice the peaches into 1” pieces.
Prepare the Jello:
- In a medium saucepan, whisk together the Jello powder, sugar and cornstarch. Then add the 7UP and whisk again.
- Turn on medium low heat and bring to a boil, then reduce the heat and allow the mixture to simmer until it is slightly thickened. The mixture will also start to become clear as you cook it. Whisk often during the cooking.
- After the mixture has thickened slightly (lightly boil on low heat 3-4 minutes), take it off the heat and allow it to cool slightly.
Assemble the pie:
- Arrange the peaches in the graham cracker pie crust. I pack them in as much as I can to have a full pie.
- When the Jello mixture has cooled slightly, pour it evenly over the peaches.
- Allow the pie to set in the refrigerator at least 4 hours before serving.
- Serve with whipped cream.
Notes
- A deep-dish 9-inch pie crust is recommended due to the large amount of filling; smaller crusts may yield two pies.
- The amount of peaches can be reduced if a less full pie is preferred; adding more fruit might cause the pie to fall apart when slicing.
- If peach gelatin dessert is hard to find, orange or pineapple orange gelatin may be substituted without altering the method.
- The recipe's calorie estimates assume the pie is cut into 8 slices with one slice per serving; nutrition information is approximate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Calories | 322kcal | 16% |
| Carbohydrates | 68g | 23% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 155mg | 6% |
| Potassium | 245mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 52g | 104% |
| Vitamin A | 377IU | 8% |
| Vitamin C | 8mg | 9% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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