The Hays House restaurant in Council Grove, Kan., opened in 1857 and is the oldest continuously operating restaurant west of the Mississippi. This recipe was developed some time in the 20th century and made its way into our hands. (Thanks Mom.) Its no-bake, butter-free filling makes for a fresh, easy pie. Serves 6.
Ingredients
CRUST
1 cup flour
1/4 cup powdered sugar
1/2 cup butter, melted
FILLING
1 cup sugar
1/4 cup dry peach gelatin
3 tablespoons cornstarch
1 cup liquid (peach juice plus water)
1 or 2 drops almond flavoring, if desired
7 or 8 peaches
Directions
Mix dry ingredients. Add butter. Press into 9-inch pie plate and up sides, but not onto rim. Bake 15-17 minutes at 350 until toasty brown. In a medium saucepan, mix sugar, gelatin and cornstarch. Add the liquid (peach juice and water). Boil 3-5 minutes. Mix with sliced peaches and put into pie shell. Chill. Top with whipped cream.
