3/4 c. shortening
1/4 c. boiling water
1 tbsp. milk
2 c. sifted flour
1 tsp. salt

Place shortening in bowl, add boiling water and milk; beat until fluffy. Add flour and salt; mix in lightly until all flour is coated. Roll out quickly between 2 pieces of wax paper. Place in 2 pie plates. Prick with fork. Bake at 450 degrees for 10-12 minutes until light brown.

GLAZE:

2 c. boiling water
1 1/2 c. cold water
2 1/2 c. sugar
3/4 c. cornstarch
1/8 tsp. salt
1 pkg. orange Jello
1/4 c. lemon juice
4 c. ripe peaches

Make paste with 1 1/2 cups cold water, sugar, cornstarch and salt. Pour in boiling water and mix well. Cook until very thick, about 3 minutes. Add Jello, cook 1 minute more. Remove from heat and add lemon juice. Chill.

Just before serving, slice peaches in bowl. Carefully stir in enough glaze to coat each slice. Spoon in pie shell. Cover with whipped cream. Serve at once. Glaze can be stored in refrigerator 3-4 days.