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READY IN 45 mins

Fresh Peach Pie II

Read Reviews (19)

"If you like fresh peaches, this is the pie for you. It's the only way my family wants it. It's delicious topped with whipped topping." — VJANE

Ingredients Edit and Save

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Sugar and Sweeteners

Original recipe makes 2 - 9 inch pies Change Servings

1 1/2 cups white sugar
1/4 cup cornstarch
2 cups water

1 (3 ounce) package peach flavored Jell-O® mix
4 cups fresh peaches - peeled, pitted, and sliced
2 (9 inch) pie shells, baked

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Directions

In a saucepan over medium heat, combine sugar and cornstarch. Add water and bring to a boil. Continue to boil or 3 minutes, stirring constantly. Stir in the peach gelatin mix. Remove from heat and allow to cool.
In a large bowl, combine the sliced peaches with the gelatin mixture. Gently stir until peach slices are coated with gelatin. Pour into baked pie shells. Refrigerate until set.

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PREP 20 mins
COOK 15 mins
READY IN 45 mins

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This was really good flavored! Texture was a little odd though. I only made one pie, cut the sugar to 1/2 cup and the water to 1 1/2 cups. Next time I will cut the cornstarch to 2 T. as it "jelled" really quickly and firmly! But will definitely make again. Will try with Splenda and sugar-free Jello to eliminate the sugar. Addendum: Made the second one sugar free using 1/2 cup Splenda, 2 T. cornstarch, 1 cup water and sugar free Jello. It was great!

—COGRANDMA4

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Most Helpful Critical Review

Mar 30, 2009

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

—Jill

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23 Ratings

Nov 02, 2003

This is a wonderful way to use fresh peaches. It's also a cool summertime dessert that almost prepares itself.

—JACKIEPEARSON

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May 21, 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!

—JUSTME45

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Nov 02, 2003

It was the best way to use the peaches we bought in our trip to Georgia. The recipe is good and easy.

—MIMIROT

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Jan 11, 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.

—luvladybug

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Aug 22, 2005

This is the best fresh peach pie I have ever made. As soon as I make them, they are gone, my whole family loves the fresh peach taste.

—MARYMUNN1

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Jun 26, 2006

Great Peach Pie. Recipe only made one pie though. I only used 1/3 cup sugar and a large box of sugar free peach jello. Turned out a bit stiff but fantastic for an extremely low sugar dessert!

—Sillyconniegirl

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Nutrition

Calories
226 kcal
11%

Carbohydrates
37.8 g
12%

Cholesterol
0 mg
0%

Fat
7.8 g
12%

Fiber
0.4 g
2%

Protein
1.9 g
4%

Sodium
143 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Fresh Peach Pie II

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 226
** Calories from Fat: 70

% Daily Value *
** Total Fat 7.8g 12 %
** Saturated Fat 1.9g 10 %
** Cholesterol 0mg 0 %
** Sodium 143mg 6 %
** Potassium 26mg < 1 %
** Total Carbohydrates 37.8g 12 %
** Dietary Fiber 0.4g 2 %
** Protein 1.9g 4 %
** Sugars 25.4g
** Vitamin A < 1 %
** Vitamin C 23 %
** Calcium < 1 %
** Iron 7 %
** Thiamin 10 %
** Niacin 8 %
** Vitamin B6 < 1 %
** Magnesium 1 %
** Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.