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Peach Pie with Italian Brandy, Ginger and Jello

peach-pie-with-italian-brandy-ginger-and-jello

The filling ingredients merge together to create a jelly inside the crust. The frozen peaches melt and cook.

The brown sugar, jello, ginger, butter and brandy all work together to form a firm filling around the peaches.

The top crust gets poked with a fork to vent the steam. The crust will form to the peaches. Cinnamon sugar is sprinkled across the top to sweeten and scent the crust.

Baked at 375 F for an hour and 20 minutes. Let cool. The jello will not set until it cools.

Ingredients

Crust:

  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1/3 cup oil
  • 1/3 cup water

Bottom Crust:

  • cinnamon/sugar blend

Filling:

  • peaches
  • brown sugar
  • ginger
  • orange jello
  • butter
  • brandy

Top Crust:

  • cinnamon/sugar

Fruit Sugar Ginger Brandy Melted Butter

peach-pie-with-italian-brandy-ginger-and-jello
peach-pie-with-italian-brandy-ginger-and-jello
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peach-pie-with-italian-brandy-ginger-and-jello
peach-pie-with-italian-brandy-ginger-and-jello
peach-pie-with-italian-brandy-ginger-and-jello

Filling Covering and Poking the Pie Crust

peach-pie-with-italian-brandy-ginger-and-jello
peach-pie-with-italian-brandy-ginger-and-jello
peach-pie-with-italian-brandy-ginger-and-jello
peach-pie-with-italian-brandy-ginger-and-jello

375 F for 76 Minutes

peach-pie-with-italian-brandy-ginger-and-jello
peach-pie-with-italian-brandy-ginger-and-jello
peach-pie-with-italian-brandy-ginger-and-jello
peach-pie-with-italian-brandy-ginger-and-jello
peach-pie-with-italian-brandy-ginger-and-jello

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