Could the corn starch be swapped out for Tapioca? I read that Tapioca creates a "clear" glaze - and I know that corn starch creates a hazy glaze??? Just wondering???
Originally Posted by raedar63
Originally Posted by craftybear
thanks for the recipe
Originally Posted by Crabby Patty
Here is one to die for:
Fresh Peach Pie
Crust: 1-1/2 cup flour
1/2 tsp. salt
1/2 cup oil
2 Tbls. sugar
2 Tbls. milk
Mix with electric mixer. Press in pie pan. Bake at 400 degrees for 15-20 minutes.
Filling: 1/2 cup sugar'
3 Tbls. corn starch
2 Tbls. white syrup
1 cup water
Cook on med. heat stirring constantly until thick. Remove from heat, stir in 2 Tbls. dry peach jello. Cool in fridge 15-20 minutes. DO NOT SET. Stir in 4 cups sliced peaches. Pour in crust. Refrigerate or freeze. Enjoy.
This is wonderful with any type soft fruit, strawberries, raspberries,just use same flavor of jello.