We were thankful to get any peaches since four of our peach trees had peach leaf curl this spring.
(Peach Leaf Curl is a fungal disease where the leaves pucker up, thicken, curl and turn red. They eventually turn yellow and drop from the tree. These trees had no peaches. )
One lone tree remained untouched and produced a few, small peaches.
It might not have been a great peach crop, but it sure was a great peach pie!
Fresh Peach Pie
Mix in a saucepan: 1/2 cup water, 1/2 cup sugar, 1 1/2 tablespoons corn starch and 1 tablespoon white corn syrup.
Cook until thickened. Add 1/8 cup of peach jello and set aside to cool.
Beat 4 oz. of cream cheese with 1/2 cup of powdered sugar. Slowly fold in 6 oz. of Cool Whip.
Pour into a baked 10 inch pastry crust or graham cracker crust. Set aside.
Add the cooled peach glaze to 2 cups of peeled and sliced fresh peaches. Mix carefully. Spread over the cream cheese layer.
Refrigerate for at least an hour until set.