Originally Posted by Nana Coop
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.
You could probably substitute tapioca for the corn starch but when you cook the glaze it is clear anyway. Whichever you prefer.patti