Salt Lake Magazine's Best of the Beehive...

One of my favorite publications. This issue is always the best one of the year. Find out what is THE BEST in Utah! I still have my last years issue and it's a good one to just keep in the car. If you find yourself in the city or even out of the way in Utah, you can check this magazine and find a new and wonderful place for lunch, a great treat, or even a wonderful place to have your skirt hemmed... they think of just about everything... except for Love Boxes... hint. hint.

Barbara's Fresh Peach Pie...

FRESH PEACH PIE Crust:
1 heaping cup of flour
1/2 c. butter or margarine
3 1/2 T. powdered sugar
Blend together and press into 9-10 inch pie pan.
Bake at 350 for 20 minutes. Cool.
Filling:
3/4 c. sugar
4 T. cornstarch
3 T. light corn syrup
5 T. peach or lemon jello powder
1 drop orange food coloring
2 T. lemon juice + enough water to make
1 1/2 c. of liquid
4-6 peeled and sliced peaches (fresh)
Mix sugar and cornstarch, add corn syrup and liquid. Bring to a boil and cook 6 minutes, stirring constantly. Add jello powder and food coloring. Stir to dissolve jello crystals. Cool mixture. Stir in sliced peaches and pour into pie crust. Allow to set in refrigerator 2-3 hours.

And, if you want to make it extra special...
If you save out about 1/3 c. of the syrup before adding the peaches, you can mix the remaining syrup with 1/3 c. evaporated milk and pour it over the pie after the filling has completely set.