Ingredients
Method
Step-by-Step
- Heat the oven to 350°F. Have a 9-inch pie plate ready so the soft crust dough can be pressed directly into it.
- Cream the softened butter and sugar together until well combined and smooth. Mix in the flour until a soft, cohesive dough forms.
- Press the dough evenly over the bottom and up the sides of the 9-inch pie plate. No rolling is required, but take care to keep the crust an even thickness.
- Bake the crust for 25–30 minutes, until lightly golden. Cool it completely before adding any fruit or glaze.
- Peel, pit, and slice the peaches into attractive, bite-size pieces. Arrange the slices in the cooled crust, layering them gently so the filling is full but not crushed.
- In a saucepan, whisk together the sugar, cornstarch, and water until smooth. Cook over medium heat, stirring constantly, until the mixture boils and thickens.
- Remove the saucepan from the heat and stir in the peach gelatin until it dissolves completely. Let the glaze cool briefly so it is warm rather than piping hot.
- Pour the glaze evenly over the arranged peaches, guiding it into the spaces between the slices. Work slowly to coat the fruit without disturbing the crust.
- Refrigerate the pie until the filling is firm, usually at least 2 hours. For the cleanest slices and best texture, chill it overnight when your schedule allows, then serve cold.
Notes
Choose peaches that are ripe but still firm because very soft peaches can release excess liquid and make the pie difficult to slice. The crust must be completely cool before filling. Store the finished pie covered in the refrigerator.