Ingredients for Fresh Peach Pie No Bake With Oil Pastry Crust
- All Purpose Flour
- ½ teaspoon salt
- 1 cup granulated sugar
- Milk
- Oil
- ¼ cup cornstarch
- ½ cup water
- Peach Gelatin
- 4 cups sliced fresh peaches (about 6 medium peaches)
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How to Make Fresh Peach Pie No Bake With Oil Pastry Crust
- **Make the Crust:** In a medium bowl, combine 1 ½ cups all-purpose flour, ½ teaspoon salt, ½ cup vegetable oil, and 4-6 tablespoons ice water. Mix with a fork until the dough just comes together. Press the dough into a 9-inch pie plate. Prick the bottom all over with a fork.
- **Pre-bake Crust:** Bake at 400°F (200°C) for 12 minutes. Let cool completely.
- **Make the Filling:** In a medium saucepan, whisk together 1 cup granulated sugar, ¼ cup cornstarch, and ½ cup water until smooth.
- **Cook the Filling:** Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens (about 2-3 minutes).
- **Bloom Gelatin:** Remove from heat and stir in 1 package (1 envelope, about 1 tablespoon) of unflavored gelatin until completely dissolved.
- **Cool the Filling:** Let the filling cool completely, stirring occasionally to prevent a skin from forming.
- **Assemble the Pie:** Arrange about 4 cups of sliced fresh peaches (about 6 medium peaches) in the cooled pie crust.
- **Pour Filling:** Gently pour the cooled filling over the peaches.
- **Chill:** Refrigerate for at least 2 hours, or until the filling is completely set.
- **Serve:** Serve chilled, topped with whipped cream or a scoop of vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
165g
Fat
9g
Carbs
20g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Pies And Tarts Desserts Fruit American Southern United States Refrigerator Summer Pies Stove Top Dietary Low Sodium Low Cholesterol Seasonal Low In Something Pitted Fruit Peaches Taste Mood Sweet Equipment
