Lemon Jello Peach Pie
Wait, what?! Did she say lemon jello peach pie? I did and it is such a perfect way to enjoy all of those juicy globes of sweet nectar that are in season.
Our sweet friend owns a darling clothing boutique called, So Perla and over the years we’ve struck up a friendship. Why no we haven’t ever met in person, but that’s kind of how business goes these days. We connect online because of our jobs and one day we will have lunch.
In the meantime we love to connect on food which involves this no bake peach pie. Well, no you do have to bake the crust so I guess it’s not totally no-bake but it’s close.
A fresh peach as summer is fading away has become such a treat for Cade and I. Maybe we are getting old but fresh from the farm or orchard has become like candy to us. This is a pie to enjoy on your back porch and I promise that you can do it. Even if you think you can’t make pie, you can. You can make this one.
lemon jello peach pie
Start with my mom’s fail proof pie crust. You can use shortening or butter, or even do half and half which is what I like. Start by whisking together the flour and salt. Salt is essential pie making. It gives just enough flavor to the crust and helps to balance the sweet filling. Now whisk an egg and vinegar in a glass measuring cup. Add a few, 3-4 ice cubes and fill it to the 1/2 cup measure mark with water.
Tablespoon by tablespoon add the water while you use a fork to gently stir together the dough. Stop when the dough is shaggy and not completely together. Divide into two crusts, wrapping one tightly in saran wrap and place in a freezer bag to store in the freezer for the next time you need another crust.
Roll out the remaining dough and gently fold it in half and then in half the opposite way creating a wedge. Place the dough in a pie plate and gently lay it open.
The most important part about forming the crust is to not stretch the dough or it will shrink when baking. Trim the edges to just over hang the sides and then fold them under to make a thicker crust. Press with a fork, or crimp the edges with your fingers. Prick all over the inside and up the sides of the dough with a fork, do not prick the top edges. Bake at 375 for about 15-20 minutes. Allow to cool.
Peel and slice your peaches. Set aside.
In a saucepan, cook the Allow to cool.
Fold the peaches into the thickened mixture and dump into the pie crust. Refrigerate for 4 hours or up to overnight. Serve with freshly whipped cream.
- 1 Magic Pie Crust, baked
- 1 Cup Water
- 1 Cup Sugar
- 3 Tablespoons Cornstarch
- 2 Tablespoons Water
- 2 Tablespoons lemon Jello
- Dash of Salt
- 1 Tablespoon Butter
- 1 Teaspoon Vanilla
- 2 Drops Yellow Food Coloring
- 3 Cups Peaches, peeled and sliced
- Bring water and sugar to a boil in a saucepan over medium high heat.
- In a small bowl, stir together the cornstarch and water.
- Add the cornstarch to the sugar water and cook until thickened. Remove from heat.
- Whisk in the jello, salt, butter, vanilla, and food coloring until smooth. Place in the fridge to cool or set aside on the counter.
- Fold in the peaches and pour into the pie crust.
- Refrigerate until set, about 4 hours.
Fail-Proof Pie Crust
Mom’s perfect pie crust that uses an egg and vinegar but is ultra flaky after baked yet easy to roll out.
Luscious, tart lemon with billowy meringue peaks that Mom has become famous for.
If you like apple pie you’ll love one of our most popular recipes on the blog, Dutch Apple Pie. It is hands down my favorite apple pie.