Fresh & Cool Peach Pie

Crust: Combine first four ingredients and pat into a 9-inch pie plate.

Bake at 350 degrees for 15 minutes (crust should not brown). Remove crust from oven and set aside.

Meanwhile, make the glaze.

Glaze: Stir together the sugar, cornstarch and salt in a small saucepan until well-combined.

Add water and cook and stir over low to medium heat until thickened.

Remove from heat and stir in the 2T gelatin. Let the glaze cool slightly before using, or your fruit will be softened by the hot glaze.

Slice peaches into the crust. You can arrange them so they look pretty or just let them fall as they may!

Pour glaze over fruit. You may have more glaze than you need, depending on how much fruit you use in your pie.

Chill the pie until set, then serve.

Side notes: Some of the peach slices may not be totally submerged in the glaze. This is fine, just make sure they all get glaze poured over them so they won’t brown.

You can use canned peaches for this recipe, just substitute the peach syrup for the water in the glaze. Warm leftover glaze makes a great dip for the leftover fruit slices!