I've already eaten all the ripe peaches, but between yesterday's D-Day programs on NPR and the bowl of peaches on the counter, I've been thinking about my grandparents, and about how I only see them once or twice a year and that's not enough, and about my grandma's amazing peach pie. The crust on this is so, so good, and so, so easy. (No, it's not fancy. But it is so pleasingly Midwestern and delicious and sometimes that's exactly perfect.)
Grandma's Fresh Peach Pie
2 tsp. salt
2 tbls. milk
1 tbls. sugar
1/2 c. vegetable oil
Combine flour, sugar and salt. Mix oil and milk; stir into flour mixture. (It will be crumbly). Press into pie pan and bake til golden brown. Grandma left no temperature or time instructions here, so just wing it.
1 c. sugar
2 tbls. cornstarch
3 tbls. dry orange or peach Jello
3 c. sliced fresh peaches
Combine water, sugar, and cornstarch, and cook over medium-low heat until clear. Add dry jello. When cool and slightly thick, pour over the sliced peaches. Mix well, and add this filling to the pre-baked pie crust. Serve with whipped cream. This will keep several days without getting soggy.