Fresh Peach Pie

~Barbara Gant

9 inch pie shell, baked and cooled

Mix together in saucepan:

1 1\3 cup sugar

1\4 cup corn starch

1-3 oz. box peach Jello (or orange)

pinch of salt

½ pint real whipping cream*

Whisk together and add 1 1\4 cup water.

Stir and cook until mixture boils.

Continue boiling slowly for 5 min. as

you stir. Remove from heat and add 1\4

tsp. almond extract, if desired. Let cool

while you peel and slice 6-8 fresh peaches,

or you can use frozen peaches. This is

enough glaze for 2 pies. Garnish

with real whipped cream sweetened with

1\4 cup powdered sugar per half pint of cream.

*I pile the whipped cream on top, leaving

center of pie showing. I whip it well so it

stays whipped for a couple of days.