Before a pie can be made from fresh peaches, some preparation must be done. The peaches must be peeled and pitted before the filling can be made. When choosing peaches for pie, select only firm, ripe fruits. Damaged or bruised fruits may yield undesirable off tastes in the finished pie. Some varieties of peaches to consider for pies are Redskin, Red Haven and Sun High. You will need approximately four pounds of peaches for a single pie.
Fill a stockpot half full of water and bring the water to a boil.
Place the peaches into the boiling water and allow to cook for one minute. Remove the peaches from the water with a slotted spoon and submerge in cold water for an additional 20 to 30 seconds. This will crack the skins and make the peaches easier to peel.
Peel and slice the peaches into 1/2-inch slices.
Mix together the 1/8 cup of cornstarch, 1/3 cup of cold water and the 1/2 cup of sugar in a large sauce pan.
Pour in the boiling water and cook for three minutes. Add the orange-flavored gelatin dessert and cook for an additional minute.
Remove from the heat and stir in the peach slices.
Pour the mixture into a prepared pie shell and refrigerate for 2 to 4 hours or until the filling is set.
If you have an abundance of fresh peaches, consider canning them for making pies in the future. A quart of canned peaches will be needed for each pie.
You can also freeze the peaches for later use. Mix 1/4 cup of flour, 3/4 cup of brown sugar and 2 tsp. of lemon juice into 4 cups of sliced peaches. Line a pie pan with plastic wrap or tin foil and pour the peach mixture into the pan. Freeze until solid. Remove from the pan and place into a large freezer bag. When ready to make the pie, place the frozen peaches into a pie crust and top with a second crust. Cook in a 400 degree F oven for 15 minutes, turn down the heat to 350 degrees F and cook for an additional 45 minutes or until golden brown and bubbly.