 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Peach grower Judy Marshall enthusiastically shares this fruit-filled recipe she gives customers at her family's Schreiman Orchards near Waverly, Missouri. This favorite recipe is reprinted annually in our cookbook, relates Judy. Ingredients:
1 cup sugar |
2 tablespoons cornstarch |
1 cup water |
1 package (3 ounces) peach or orange gelatin |
3 cups sliced peeled ripe peaches |
1 pastry shell (9 inches), baked |
whipped cream, optional |
Directions:
1. In a saucepan, combine sugar, cornstarch and water until smooth. Cook and stir over medium heat until bubbly and thickened. Remove from the heat; stir in gelatin until dissolved. Cool.
2. Arrange peaches in crust; pour filling over peaches. Chill for 2 hours or until set. Serve with whipped cream if desired. Yield: 6-8 servings.
|
|