Award-winning pies

August 22, 2000

Award-winning pies

Peachy Parfait PieHelen's Peachy Parfait Pie

photo: RYAN ANSON / staff photographer

  • 3 1/2 cups fresh, peeled, chopped peaches
  • 1/4 cup sugar
  • 1 small box of peach-flavored gelatin
  • 1 teaspoon lemon juice
  • 1 pint vanilla ice cream
  • 1 baked graham cracker crumb or regular single pie crust
  • whipped cream or nondairy dessert topping
  • nutmeg

Helen MartinCombine peaches and sugar and toss lightly to coat. Let peaches stand for 15 minutes. Drain, reserving syrup. Chill. Add enough water to peach syrup to measure 1 cup of liquid. Heat liquid to boiling; remove from heat and add gelatin. Stir until dissolved. Add lemon juice. Add ice cream by spoonfuls and stir until melted. Chill until mixture mounds when spooned in center, about 1 1/2 hours. Fold in drained peaches. Pour peach mixture into pie crust. Chill several hours in refrigerator or overnight to set.

Garnish with whipped cream and sprinkle with nutmeg.

- Helen Martin

Peach PiePeach Pie

photo: RICHARD T. MEAGHER / staff photographer

  • 4 cups fresh peaches, sliced
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons cornstarch
  • 1 box pie crust mix
  • 8-inch pie pan

Grace MyersPrepare crust according to directions on box. Roll out two crusts.

Place peaches, sugar, cinnamon and cornstarch in bowl and mix until peaches are well coated. Pour into pie pan, add top crust, trim and pinch edges together.

Bake at 375 degrees until golden brown and peaches test done when stuck with a fork.

- Grace Myers

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