3tablespoonspowdered peach jello - (half of a 4-oz box)
¼teaspoonalmond extract
1 - 1 ½quart(1701g)sliced nectarines or peaches
Pre-baked 9-inch pie crust - I prefer a cookie-type crust
Instructions
Combine 1/2 cup + 2 tablespoons cold water, 2 tablespoons cornstarch, and 3/4 cup corn syrup in that order. Stir or whisk until smooth. Cook until mixture boils and thickens. (I prefer to cook the filling in my microwave using a 2 qt-glass batter bowl. Takes 4-5 minutes on High, stirring 2-3 times.)
Stir in 3 tablespoons powdered peach jello and 1/4 teaspoon almond extract Allow to cool.
Pour glaze over 1 - 1 1/2 quart sliced nectarines or peaches, cleaned and sliced, in a large bowl. Gently stir to distribute glaze throughout the fruit. Pour into a baked pie crust. Arrange fruit in a picturesque manner if you care or you could just cover the pie with lots of sweetened whipped cream when you get ready to serve it and nobody will know the difference.
Refrigerate at least 2 hours. Best eaten the day it’s made.