Rosemary Peach Pie


1 cu 1 tsp 1 tbsp 1 oz


Gretchen Gautier,  Hammonton, NJ 



1 ½ cu flour

½ tsp salt

2 tsp rosemary sugar

1 stick butter

1 tsp lemon juice

½ cu ice water

6-7 fresh, perfectly ripe peaches, peeled and sliced


¾ cu rosemary sugar

3 tsp cornstarch

one half of 3 oz D'Gari peach jello

1 cu rosemary infused water



● Prepare and bake crust.  

● When crust is cool, prepare glaze by combining glaze ingredients.  

● Stir and cook over medium heat until thick.  Let glaze cool 15 min.  

● Slice and arrange peaches in crust.  Carefully pour glaze over peaches.  Refrigerate until set.