Pastry ready to bake pie crust
1/2 c. sugar
2 tbsp. cornstarch
2/3 c. water
1 pkg. (3 oz.) peach Jello
5 lg. ripe peaches (2 1/4 lbs.)
1/3 c. orange juice
1/2 pt. (1 c.) heavy cream or Cool Whip

Prepare pastry in 9 inch pie plate or ready to bake pie crust. Prick pastry all over with fork. Bake and cool pie shell.

In saucepan combine sugar, cornstarch, stir in water. Heat to boiling stirring constantly. Cook 1 minute. Stir in Jello until dissolved. Remove from heat. Cool to room temperature until slightly thickened.