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.
What Peaches are Best for Peach Pie?
I’d recommend yellow over white but it may depend on what looks better to you. White peaches are juicy and have a light fragrance but don’t pack enough punch for me. They need more help than the yellow peaches which are intensely flavorful and aromatic.
You want to find freestone peaches because they are sweeter and easier to work with. For a list of my favorite freestone peaches, head to our peach cobbler post!
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.
What Makes Pie Crust Tough?
Too much water makes a sticky dough, which results in a tough and chewy crust.
Too little liquid will cause your pastry to crack and fall apart during rolling and shaping.
Peel and slice your peaches. Set aside.
In a saucepan, cook the Allow to cool.
What Peaches are Best for Peach Pie?
I’d recommend yellow over white but it may depend on what looks better to you. White peaches are juicy and have a light fragrance but don’t pack enough punch for me. They need more help than the yellow peaches which are intensely flavorful and aromatic.
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.
Is It Possible to Save Whipped Cream That Has Separated?
If by “separate” you mean that you’ve overwhipped it and turned it to butter and buttermilk, unfortunately no.
The good news is that once you drain it through some cheesecloth, you’ve got lovely fresh butter.
On the other hand, if you are referring to whipped cream you made yesterday that has been “weeping” (now it is sitting in a pool of its own tears), the answer is that it is fine to use, though not quite as good as it would have been yesterday.
More EASY PIE RECIPES:
- Homemade French Silk Pie
- Dulce de Leche Banana Cream Pie
- Peach Blackberry Galette
- Dutch Mixed Berry Pie
- Cinnamon Roll Apple Pie
- Marionberry Pie
- Peanut Butter Banana Cream Pie
- The Perfect Razzleberry Pie
- Easy No-Bake Chocolate Pie
- Simple Blueberry Pie
- Strawberry Icebox Pie
- No-Bake Lemon Cream Pie
- ALL OF OUR PIE RECIPES!
Lemon Jello Peach Pie
Lemon Jello Peach Pie
Description
Ingredients
- 1 [Magic Pie Crust], baked, **See note
For the Filling
- 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
Instructions
- 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.
Notes
Nutrition
Recommended Products
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.
Mom’s Famous Lemon Meringue Pie
Luscious, tart lemon with billowy meringue peaks that Mom has become famous for.
Dutch Apple Pie
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.
Chrissy
I’m very excited to find this recipe. A hairdresser gave me a vintage recipe much like this several years ago, but it included blackberries. I made it and it was delicious, but I misplaced where I’d written down! After combing the Internet, yours is the only one I’ve seen like it. Yum!!
Sweet Basil
Yay!! So glad we could help you out!
Robin Dinsmore
Is Lemon Food Coloring the same as Yellow Food Coloring? oC
Sweet Basil
yes, thank you for asking.
Tami G
This looks really good…but, my hubby does not like peaches. How do you think substituting either blueberries or raspberries would taste? Those pair well with lemon usually.
Sweet Basil
I’m sure you could use either but watch the amount of liquid and you’ll for sure want to use more fruit. 🙂