3/4 c. sugar
1 1/2 c. chopped peaches
1 tbsp. lemon juice
1 unflavored gelatin envelope
1/4 c. cold water
1/2 c. hot water
Dash of salt
1/2 c. heavy cream, whipped

Add sugar to peaches; let stand 30 minutes. Soften gelatin in cold water; cool. Add peach mixture, lemon juice, and salt. Chill until partially set. Fold in whipped cream. Pour into corn flake sprinkled on pie crust and chill thoroughly.