Crust
1 cup all-purpose flour
1 stick cold butter/diced
2 tablespoons sugar
few drops of ice water
Mix with pastry cutter, knead by hand into ball. Add water drops as needed. Wrap in plastic. Chill in refrigerator for at least an hour. Roll out with rolling pin. Place into pie pan. Pinch edges. Cook in pre-heated 400 degree oven until done and edge is browned, around 15 minutes. Cool.
Filling
1 cup sugar
1 cup water
3 tablespoons corn starch
3 tablespoons caro light white corn syrup
4 tablespoons lemon jello mix
6-8 large yellow peaches
Peel and section peaches. Combine ingredients, except for jello and peaches. Boil until thick and clear. Mix in jello. Toss with peaches. Immediatly pouur into crust. Chill in fridge for 3-4 hours. Serve.
1 cup all-purpose flour1 stick cold butter/diced2 tablespoons sugarfew drops of ice waterMix with pastry cutter, knead by hand into ball. Add water drops as needed. Wrap in plastic. Chill in refrigerator for at least an hour. Roll out with rolling pin. Place into pie pan. Pinch edges. Cook in pre-heated 400 degree oven until done and edge is browned, around 15 minutes. Cool.Filling1 cup sugar1 cup water3 tablespoons corn starch3 tablespoons caro light white corn syrup4 tablespoons lemon jello mix6-8 large yellow peachesPeel and section peaches. Combine ingredients, except for jello and peaches. Boil until thick and clear. Mix in jello. Toss with peaches. Immediatly pouur into crust. Chill in fridge for 3-4 hours. Serve.Reach the reporter at:
Lamorinda Weekly, Moraga CA