Orange Peach Pie Recipe
Orange Peach Pie Recipe photo by Taste of Home
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Orange Peach Pie Recipe

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When our children still lived at home, I made this light and fruity pie for Sunday dinners. Slice were gobbled up in no time.—Jeanette Zee, Darlington, Wisconsin
TOTAL TIME: Prep: 10 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 8 servings


  • 3 tablespoons plus 1-1/2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 1 cup water
  • Sugar substitute equivalent to 1/2 cup sugar
  • 2 packages (.3 ounce each) sugar-free orange gelatin
  • 5 cups diced peeled fresh or frozen unsweetened peaches, thawed and drained
  • 1 reduced-fat graham cracker crust (8 inches)
  • 1 cup nonfat whipped topping

Nutritional Facts

1 piece: 189 calories, 4g fat (0 saturated fat), 0 cholesterol, 285mg sodium, 36g carbohydrate (0 sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit.


  1. In a saucepan, combine the cornstarch, salt and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in sweetener and gelatin. Cool.
  2. Fold in peaches. Pour into the crust. Refrigerate for 2 hours or until serving. Garnish with whipped topping. Yield: 8 servings.
Originally published as Orange Peach Pie in Country Woman July/August 2000, p37

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Foreverdixie User ID: 6641314 98419
Reviewed May. 1, 2012

"Tried this recipe for my brother's birthday. It was light and refreshing but the jello mixture clumped together. Next time I will try to stir in the peaches while it is hot so that way it can sit. Very good; I will make it again."

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