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    Source of Recipe

    Louise Gleason

    List of Ingredients

    • 1 1/2 C. flour
    • 1 t. salt
    • 2 T. milk
    • 2 1/2 - 3 C. fresh peaches sliced
    • 1 C. water
    • 2 T. cornstarch
    • 1 1/2 T. sugar
    • 1/2 C. oil
    • 3/4 - 1 C. sugar
    • 1 small peach jello


    1. For crust: Mix flour, sugar and salt. Beat oil and milk with fork. Mix dry and wet ingredients together, will be very crumbly. Press into 9" pie pan and bake at 375 for 12 - 16 minutes or until slightly brown, cool.
    2. Filling: Slice peaches into baked crust. Stir water, sugar and cornstarch and cook until thick and clear.
      Add peach jello, stir until dissolved. Cool, but not set. Pour over peaches, refrigerate.
    3. Top with Cool Whip or Whipping cream as you serve.

    Final Comments

    To use 9X13 dish, use 1 crust and double filling.




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