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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This is a good recipe, but it depends on how much thick gelatin you want covering the peaches...