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
- 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
- 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.
- 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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