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Fresh Peach Pie

Ingredients

• Crust
• 1 1/2 cup flour
• 2 TBSP sugar
• 1/2 tsp salt
• 1/2 cup oil
• 2 TBSP milk
• Filling
• 1 cup sugar
• 3 1/2 TBSP cornstarch
• dash salt
• 1 cup water
• almond extract

Directions

Crust
Mix ingredients together and press into 9" pie pan. Bake at 325 degrees for 30-35 minutes.

Filling
Boil all of the ingredients, stir constantly until clear and thick. Remove from heat and add 3 TBSP peach jello dry. Let cool.

Peel and slice 4-5 peaches and mix into cooked mixture. Pour into crust and refrigerate.


NOTE: to loosen peach skins, make an X in the bottom of the peach, submerge the peaches in boiling water for 30-60 seconds, then cold water for 20 seconds. Slip skins off. Sliced peaches can be put in water with 1/2 tsp ascorbic acid to prevent browning.