Peach season!!!! I look forward to it every year! I love white peaches and yellow peaches, whatever ripe peaches I can snag! I love driving by the fruit stands filled with boxes and boxes of my favorite fruit! It always makes me want to pull out my fresh peach pie recipe and bake peach pie. There are a million yummy things you can do with peaches, but my very favorite has to be my Mother’s Jello Peach Pie! Now you are probably thinking…. jello… in a pie…. what is with that?
But until you try it, you have never tasted heaven 😉 Every year for my birthday I ask my mom to make me this pie. It is the perfect refreshing summer treat with fresh juicy peaches and delicious peach gelatin. I have made several bake pie recipes and none of the popular recipes are like this one. This summer I was determined to learn how to make it. I am a little intimidated by pies, mostly because making traditional pie crust scares me to death!
But this pie has a 3 ingredient crust and a 5 ingredient filling. Out of all that I’ve tried, this is a fairly easy peach pie recipe, even compared to other great recipes. I was shocked when I finished my very first peach pie in no time at all, and it looked perfect. And I may or may not have eaten the entire thing by myself…….. 😉
Next time you think about making a fruit pie, keep this creamy peach pie in your mind, it is the perfect way to satisfy your craving for a sweet peach flavor!
THE CRUST:
2 Tablespoons Melted Butter
3 Tablespoons Hot Water
1 Cup Bisquick Powder Mix
This is the easiest homemade crust you will make. I wouldn’t recommend using an electric mixer for this part, I typically use a mixing spoon. Mix in the melted butter and water with the Bisquick. It should all just clump together into a perfect ball of dough. Seriously the easiest pie crust you will ever make!
Tear two pieces of waxed paper and place the ball of dough between the two sheets.
Roll the dough into a big circle while it is in the waxed paper
When you feel like it is almost big enough, lift it up and place it in the pie tin, with BOTH pieces of waxed paper still attached. Test the size. You should have a little extra dough coming over the edges of the pie dish
Once you have the right size remove the bottom piece of waxed paper and gently place it in the pie dish, making sure it is even on all sides. Peal the top piece of waxed paper off the dough, and gently lift and pat the dough down into the bottom of the pie dish.
Fold the extra dough hanging over the edge, so it is just sitting on the edge of the dish. This will give a little bit of a thicker crust to create a design around the top.
Create a design around the top of the pie crust. I simply pinched the dough with my thumb and finger at an angle. You can use a fork or any other design you like!
Poke the bottom and sides with a fork before putting it in the oven. Place it in the oven at 400 degrees for 10 minutes.
JELLO PIE FILLING:
1 1/2 Cups Water
3/4 Cup Sugar
2 Tablespoons Corn Starch
1 Small Package of Peach Jello
2 – 2 1/2 cups of peaches
Mix the water, sugar and corn starch together in a pan. Bring the pot to a boil and let the ingredients boil for 2 minutes, stirring constantly while it thickens.
Pour in the jello powder and and turn off the heat while you stir it in.
Once it is mixed in set the pan aside, or in the fridge to cool down. If I am in a hurry I will even put it in the freezer and watch it carefully.
The pie crust should be lightly golden brown when it is finished. Set it aside to cool as well.
Peal and dice 2 – 2 1/2 cups of peaches. I like tons of peaches… so I always do 2 1/2 cups. It ends up being somewhere between 2 and 4 peaches, depending on their size.
When the jello mixture has cooled to around room temperature mix in the fresh peaches.
Pour the pie filling into the crush and spread the peaches around so they are even throughout the pie. Then place the pie in the fridge to let it set up. Again, if I am in a hurry I just put it in the freezer until it is tacky and set up, just watch it carefully so it doesn’t freeze!
Add a dollop of whipped cream to your slice of fresh peach pie and devour. Keep the leftovers stored in the fridge with a cover (paper plate turned upside down works great 🙂 ) This pie always tastes best on the first day, but it will keep for 3-4 days in the fridge!
Now for that box of peaches sitting in my kitchen… I think I’m gonna go make me some more pie!
Ingredients
- THE CRUST:
- 2 Tablespoons Melted Butter
- 3 Tablespoons Hot Water
- 1 Cup Bisquick Powder Mix
- JELLO PIE FILLING:
- 1 1/2 Cups Water
- 3/4 Cup Sugar
- 2 Tablespoons Corn Starch
- 1 Small Package of Peach Jello
- 2 – 2 1/2 cups of peaches
Instructions
- Mix in the melted butter and water with the Bisquick. It should all just clump together into a perfect ball of dough. Seriously the easiest pie crust you will ever make!
- Tear two pieces of waxed paper and place the ball of dough between the two sheets.
- Roll the dough into a big circle while it is in the waxed paper
- When you feel like it is almost big enough lift it up and place it in the pie tin, with BOTH pieces of waxed paper still attached. Test the size. you should have a little extra dough coming over the edges of the pie dish
- Once you have the right size remove the bottom piece of waxed paper and gently place it in the pie dish, making sure it is even on all sides. Peal the top piece of waxed paper off the dough, and gently lift and pat the dough down into the bottom of the pie dish.
- Fold the extra dough hanging over the edge under, so it is just sitting on the edge of the dish. This will give a little bit of a thicker crust to create a design around the top.
- Create a design around the top of the pie crust. I simply pinched the dough with my thumb and finger at an angle. You can use a fork or any other design you like!
- Poke the bottom and sides with a fork before putting it in the oven. Place it in the oven at 400 degrees for 10 minutes.
- For the pie filling: Mix the water, sugar and corn starch together in a pan. Bring the pot to a boil and let the ingredients boil for 2 minutes, stirring constantly while it thickens.
- Pour in the jello powder and and turn off the heat while you stir it in.
- Once it is mixed in set the pan aside, or in the fridge to cool down. If I am in a hurry I will even put it in the freezer and watch it carefully.
- The pie crust should be lightly golden brown when it is finished. Set it aside to cool as well.
- Peel and dice 2 – 2 1/2 cups of peaches. I like tons of peaches… so I always do 2 1/2 cups. It ends up being somewhere between 2 and 4 peaches, depending on their size.
- When the jello mixture has cooled to around room temperature mix in the fresh peaches.
- Pour the pie filling into the crush and spread the peaches around so they are even throughout the pie. Then place the pie in the fridge to let it set up. Again, if I am in a hurry I just put it in the freezer until it is tacky and set up, just watch it carefully so it doesn’t freeze!
- dd a dollop of whipped cream to your slice of fresh peach pie and devour. Keep the leftovers stored in the fridge with a cover (paper plate turned upside down works great 🙂 ) This pie always tastes best on the first day, but it will keep for 3-4 days in the fridge!
Check out Missy’s post for more ideas on using peaches!
Shelley says
Oh yum. I know your recipes are all RIDICULOUSLY good, so this is definitely on my shopping list this week. –Pretty sure it will be making an appearance at Thanksgiving too.
Missy says
You read my mind! My neighbor just dropped off a bag of peaches I need to do something with! If this turns out even a fraction as good and easy as these:
https://howdoesshe.com/delicious-dinner-rolls
I am in for a TREAT!!! Your recipes are always SO GOOD!! Thanks!
Cristi says
MMMMM….peaches are my FAVORITE! Can’t wait to try this!
Joan E. Brands says
Hi Lara,
Just wanted to comment on your peach pie recipe. My grandma and mom have always made their fresh fruit pies with this same recipe so that’s how I always make mine. Wanna knock your socks off? Try your recipe with fresh strawberries and strawberry jello or my all time favorite, fresh raspberries and raspberry jello. OH YUUUMMMMMM!
Joan
Penetavai says
I adore the sweet taste of peaches so I can’t wait to try this out. The pie came out beautiful and how easy was the crust. Great job Lara!! Thanks for sharing:)
Claire Harper says
This is my favorite, too!! I use a different crust, not your regular pie crust. It’s moist and kind of crumbly and melts in your mouth right along with the filling, you can check it out here: http://clavinharper.blogspot.com/2012/08/cooking-with-claire-fresh-peach-pie.html
oZGe says
Hello, I like this pie so much but is there any substitute for Bisquick? I live in Turkey and we don’t have anything like Bisquick here 🙂
oZGe says
Hello, I like this pie so much but is there any substitute for Bisquick? I live in Turkey and we don’t have anything like Bisquick here 🙂
Tracy says
Hi !
You can use any type of pie crust .
I’ve used ready made crusts .
Heather says
Thanks for posting this! It’s near identical to my grandmothers peach pie. Unfortunately, after the ingredients, her directions are.. “Cool. Add peaches.” She always sliced her peaches, I think I will do that as well.. But I’m following your recipe! My mom wants peach pie for her birthday. Thanks again!
Vickie says
Does this make one or two pies?
Lori says
The pie tastes good! Only thing is the Jell-O with the cornstarch really made the syrup so thick like Jell-O. Is it suppose to be like that? Will it set well and not be so thick if you don’t put cornstarch with it? Wondering….
Zigrid Larsen says
I make a similar version- Puree 1-2 cut up peaches (depending on size) w 2 T. cornstarch, 2/3 c. sugar (or granulated Swerve), 1/2 c. water, and 2 T, lemon juice. Bring to a boil in a small saucepan and cook until it starts to look clear. Chill in fridge while preparing rest of pie, stirring occasionally . Don’t let it set up too thick but keep it cool but still somewhat fluid kind of like jam.
Mix 6 oz. softened cream cheese with 1/4 c. powdered sugar (or confectioner’s Swerve), and whip to fluffy, then spread t onto a cooled prebaked crust (I make this gluten free) or a graham cracker crust.
Place 4 c. diced,fresh, ripe peaches over the cream cheese. pour chilled gelatin over top and chill a few hours or overnight. Opt. Add a few blueberries, or other fruit for color.
Marlene Machut says
It looks like a lot of Jello mixture at the bottom. I would either use more peaches or less Jello mixture. I will have to see how it goes when I make it. My mom made something like this. It’s increasingly difficult to find peach Jello. I’ve also heard of the cornstarch recipe and then glaze the peaches with a heated-thinned peach jam. Lots of options to try. Thanks!