Serves: 8 3 cup peaches sliced (4 or 5) 2 tbl sugar 1 tbl lemon juice 1/2 cup water 2 tbl orange flower water 2 tbl gelatin 1 cup orange juice 1 tbl orange liqueur 1 9-10" graham cracker crust (see recipe) OR 1 9-10" baked pastry crust, baked and cooled Method: Peel the peaches and cut into slices about 1/4 inch thick. Work over a bowl to catch any dripping juices. Place the slices in a bowl and sprinkle over them the sugar and lemon juice, then mix with your hands to coat all the peach slices with the sugar. Cover and put aside. Put the water in a small bowl and sprinkle on the gelatin; put aside to soften. Meanwhile, pour the orange juice and liqueur into a small pot and bring to a boil. Take the pot off the heat and stir in the softened gelatin. Remove 1/2 cup of the syrup and reserve. Cool the remaining syrup. Taste the peach juices and if not sweet enough, add a little extra sugar. Pour the cooled syrup over the peaches and mix well; again, your hands make the best implement. Refrigerate the peaches until the syrup beings to jell. Spoon the peaches and their jelly into the pie shell and pat the surface to smooth it. Refrigerate until quite firm. Pour on the reserved syrup and return to the refrigerator until it sets into a clear glaze on top.
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