“It’s like taking away pumpkin pie filling in the fall.”
That’s what Lisa Adams, baker for Hays House in Council Grove, Ks., said about the disappearance of peach gelatin from grocery store shelves just as Palisade peaches are at their peak.
The Denver Post first published the , a favorite of former Food Editor Kristen Browning-Blas, in 2008, and again in 2012. It’s been a popular recipe among readers.
“This is terrible news,” said Browning-Blas.
“Tragic,” said another fan of the pie.
A spokeswoman for Kraft Foods consumer center in Tampa said that while the 3-ounce box of peach Jello has been discontinued, the 6-ounce size is still being manufactured. However, a check of King Soopers, Albertsons and Safeway stores in the Denver metro area turned up nary a box on grocery shelves.
Calls to Safeway/Albertson’s corporate offices were not returned.
We made the pie with orange jello, but it didn’t have the same peach flavor.
Thankfully, Walmart is still stocking its own Great Value brand of peach gelatin, which works just as well.
Adams can still get wholesale peach gelatin in large amounts for the Hays House bakery. But if you have trouble finding peach gelatin, Adams offers an alternative:
In a small saucepan, mix 2 packages unflavored gelatin, 1½ cups sugar and ¼ cup cornstarch. Add ½ cup cold peach juice (not syrup), whisk thoroughly, and let sit for 2 minutes. Add 1½ cups boiling water and mix well. Bring to a rolling boil, stirring constantly. Remove from heat. Pour over sliced peaches, then put mixture into baked pie shell. Chill.
HAYS HOUSE PEACH PIE (original recipe)
Ingredients
CRUST
- 1 cup flour
- 1/4 cup powdered sugar
- 1/2 cup butter, melted
FILLING
- 1 cup sugar
- 1/2 cup dry peach gelatin
- 1/4 cup 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. Peel and slice the peaches. Mix the liquid with sliced peaches and put into pie shell. Chill. Top with whipped cream.
