kitchen conversations

S & W Kitchens – Winter Park & Longwood, FL

 
¾ cup sugar        4 ½ tbsp dry peach Jell-o
3 tbsp flour         2-3 cups sliced fresh peaches
1 cup hot water       1 (9 in) pie shell, baked

Combine sugar and flour in saucepan; gradually add the 1 cup hot water. Cook over medium head until boiling. Remove from heat and add the dry peach Jell-o. Mix well. Let set until cool and it starts to thicken. Add the sliced peaches; mix. Place in pie shell and refrigerate at least 4 hours before serving. Serve with whipping cream.