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.