Wednesday, July 11

Fresh Strawberry Peach Pie

This recipe came from my husband's grandmother, and it works with any fresh fruit. I've used all peaches (delicious Utah peaches from my parents-in-law's tree), all strawberries (from the Northwest!), and today I've done a strawberry-peach combo. 

Cookie Crust:
1 cup flour
3 Tbsp sugar
6 Tbsp butter
Pinch of salt

Combine all. Cut-in the butter to get fine, moist crumbs. Press lightly into bottom and sides of 9 inch pie plate, making bottom slightly thicker than sides. Bake at 450 degrees for 10 minutes or until light golden brown. Cool.

3-4 Tbsp Jello (I used Strawberry flavored)
3 Tbsp cornstarch
3/4 cups sugar
1 cup water

Mix jello, sugar, cornstarch. Add water. Cook and stir until boiling and clear and thickened.

Add to *prepared fruit. Pour in cooked pie crust. 

*Fresh strawberries and a fresh peach, all sliced into bite size pieces (around 3 cups total)

We have killer local strawberries (that I picked myself!) and they are to-die-for in this pie!!

My pies usually take about 1 hour in the fridge to set well enough to eat (I can't wait much longer than that!). You can serve this pie with vanilla ice cream, whipped cream, or just by itself!

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