Reviewed: Dec. 10, 2011

This is a good recipe, but it depends on how much thick gelatin you want covering the peaches (I use 1/2, or a little more, pkg. flavored gelatin and about 1 cup of water). The sugar could be cut to 1/2 cup. By adding the sugar a little at a time until you can get the level of sweetness you'd like in your pie. The cornstarch does thicken it up even more. I used 2 T cornstarch and the filling turned out fine and plenty stiff. This recipe is like making a package of peach gelatin, putting peaches in it and putting it into a crust, but the cornstarch gives it less of a chance to make the pie crust soggy and a pie with a better texture.

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Reviewer:

Katie

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

Reviewed: Jun. 10, 2010

My mother has used this recipe for years. We've experimented over time and used different combinations of jello and fruit. Our favorite was one made with tropical fruit jello and all different kinds of fruits and berries.

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Reviewer:

pdpink

Cooking Level: Intermediate

Reviewed: Aug. 10, 2009

I would never make this pie again, too much gelatin....no flavour

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Reviewer:

Patricia Villeneuve

Reviewed: Aug. 5, 2009

Way to sugery! I cut the recipe in half to make only one pie and I wish I would have cut the sugar in half after that as well. I didn't have any cornstarch so I used flour instead. For every 1 tablespoon of cornstarch I used 2 tablespoons flour.

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Reviewer:

MamaHealthNut

Cooking Level: Expert

Home Town: Charlotte, North Carolina, USA

Reviewed: Mar. 29, 2009

It was pretty sugery so I would cut that down. I would also do more peaches and less glaze. Pretty good taste however.

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9 users found this review helpful

Reviewer:

Jill

Reviewed: Oct. 13, 2008

This fresh, no-bake (except the crust) peach pie was excellent! A great summer dessert. Willl make it again next summer with my husband.

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Reviewer:

KensHoneyBunny

Reviewed: May 20, 2008

This recipe is so versatile. Just match the fresh fruit to the jello flavor. The strawberry is incredible. I don't think there is enough filling to make 2 pies but definitely enough for a deep dish pie or a regular pie shell and a few tarts. I have also used this with prepared shortbread crust for a really easy version. Enjoy!

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10 users found this review helpful

Reviewer:

JUSTME45

Reviewed: Jan. 10, 2008

This pie is amazing! This is the first recipe I've ever used for a fresh peach pie (my mom always baked them), and now it's the only recipe I ever use. The instructions are clear, and it's quick and simple to make. The first time I made it I modified it because I happened to have apricot jell-o on hand instead of peach. Now I much prefer this variation.

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8 users found this review helpful

Reviewer:

luvladybug

Reviewed: Aug. 31, 2007

This pie is getting 5 stars because my husband said it's the best one I've ever made. I did use a little less sugar and made one deep dish peach pie instead of 2 regular pies.

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4 users found this review helpful

Reviewer:

Bridget

Cooking Level: Expert

Home Town: Covington, Ohio, USA

Living In: Marysville, Ohio, USA

Reviewed: Jul. 23, 2007

This is my husband's all-time favorite pie. An improvement over my family's old recipe that called for too much cornstarch. This seemed to gel up just right. Homemade crust and real whipped cream make a huge difference.

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