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Sunday, May 24, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Julie Walters Steele
  • 2 (9-inch) deep dish pie crusts
  • 8 to 10 peaches
  • Fruit Fresh, optional
  • 2 cups sugar
  • 2 1/2 cups water
  • 2 (3-ounce) packages peach flavored gelatin
  • 4 TBS corn starch
Bake pie crusts according to directions and set aside to cool.
Peel, pit and slice peaches. Sprinkle with Fruit Fresh (if desired) and add 1/2 cup sugar to sweeten the peaches.
In a medium saucepan, combine remaining sugar, gelatin, corn starch and water; cook over medium heat until thickened. Allow mixture to cool and thicken. To speed up the process, place the saucepan in cold water.
Divide peaches and arrange to fill each pie shell. Pour cooled gelatin mixture over the peaches and refrigerate until pie has set before serving. Keep refrigerated.
Serve with Almond Whipped Cream.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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