This is THE pie. Mother got this recipe from my aunt in July 1959. Heavens! We’ve been making this pie for six decades?! No wonder this is the treat that I request in lieu of a birthday cake. -E
Fresh Peach Pie
For the graham cracker crust:
16-18 graham crackers, crushed (or 1 1/3 cup boxed crumbs)
1/2 cup melted butter
3 T. sugar
For the pie:
1 quart ripe fresh peaches, peeled and sliced
3/4 cup granulated sugar
1 envelope Knox-brand unflavored gelatin
1/4 cup cold water
1/4 cup hot water
1.Combine the crushed crackers, melted butter, and sugar in a 9-inch pie plate. Pack firmly into the bottom and sides of the pie plate. Bake in a 350 degree F oven for 8 minutes. Chill before adding filling.
2. In a large bowl, stir the sugar into cut peaches. Place in the refrigerate to macerate for an hour.
3. Pour gelatin into macerated peaches. Set the bowl back into the refrigerator. Watch carefully as the peach mixture starts to set. Once it begins to thicken (15-30 minutes), pour into the prepared graham cracker pie crust. Pie must be chilled for 6-8 hours before serving. Serve with whipped cream.
Yield: 1 nine-inch pie.
This pie is best eaten the same day. Start your crust the night before so it is ready first thing the next morning. Any leftovers can be covered with plastic wrap and stored in the refrigerator. Leftovers do not last long at our house. -E
© 2020, Blue Willow Kitchen