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FRESH PEACHES AND CREAM PIE
9″ Pastry Crust:
Cut shortening into the flour and salt with a pastry blender until the pieces are the size of small peas. Sprinkle water over pastry one tablespoon at a time, and mix with pastry blender until all flour is absorbed. On a lightly floured surface, use a floured rolling pin to flatten dough into a smooth circle to fit a 9-inch pie pan. Trim edges and press edge onto rim of pie pan. Prick sides and bottom with a fork. Bake in 450° pre-heated oven until lightly browned. Cool to room temperature.
Mix together and bring to a boil over medium heat. Boil one minute, then remove from heat and stir in Jell-O until dissolved. Cool to room temperature. NOTE: This is enough glaze for two 9-inch pies.
Whip cream in a chilled glass or stainless steel bowl until soft peaks form. Beat in 3 tablespoons confectioner’s sugar, ½ teaspoon of vanilla extract and 1/8 teaspoon cinnamon. Beat again until soft peaks form.
In pie shell, pour 3 tablespoon of glaze, turning pie to coat sides and bottom. Arrange peaches in glazed pie shell. Spoon ½ to ¾ cup glaze over peaches, coating all exposed surfaces. Refrigerate pie for four hours or overnight. Serve with dollop of cream.