Fresh Peach Pie Print this page Crust: Combine the following in a 9 inch pie plate 1&1/2 cups Hungarian Flour, 1/2 cups Extra Light Olive Oil, 1 tsp salt, 2 Tbsp milk and 1&1/2 Tbsp sugar. Mix and press together evenly over bottom and up sides of pie plate. Prick and bake at 400 degrees

Fresh Peach Pie (you can use this recipe for apricots, plums, pears, or cherries too) Prepare the pie crust first. (you'll want enough dough for a top on the pie) I use about 5-6 peaches (don't know how much that is, just what I think looks like enough in the bowl for the size pan I'm

Filling: Boil all but peaches and Jell-O, stirring constantly until thickened. Remove from heat. Add the Jell-O and cool in the refrigerator. Peel and slice the peaches. Add to the cooled filling and pour into the crust. Garnish with Whipped Cream or Cool Whip. NOTE: I gave you 2 crust recipes

FRESH PEACH PIE INGREDIENTS: 1 cup water 1/2 cup sugar 2 tbsp cornstarch 3 cups sliced fresh peaches 3 tbsp Jello (orange or peach) DIRECTIONS: Bring cup of water to a boil, stir in cornstarch and sugar at the same time, boiling until clear. Then add Jello, stirring until dissolved. Cool mixture.

"Fresh peaches in a pre-cooked pie crust with a filling of lemon and orange juice, sweetened and thickened. Top with whipped cream. Filling can also double as cake filling."

"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."