Peach Pie

To line the tin:
2 packets of biscuits
softened butter or
1 package of pie crust

For the filling:1 can of peaches in syrup (keep half of the syrup aside)
2 gelatine sheets
1,5 dl milk
1 tablespoon of lemon or orange juice
200gr whipping cream
2 tablespoons of peach jam


Grind the biscuits and add the butter. Knead and refrigerate for 15 minutes. Line the pie tin and bake in the oven for 15 minutes. Allow to cool

Slice the peaches in thin pieces. Melt the gelatine with the milk and syrup.

Whip the cream and fold in.

Spread some jam on the already baked pie crust and pour in the mixture.

Decorate with the sliced peach and some more jam.

After that, it goes in the fridge for at least two hours, to set.