2 tbsp. cornstarch
1 c. sugar
1 c. water
1/4 c. peach Jello (dry)
Fresh peaches

Cook cornstarch, sugar and water until clear. Add 1/4 cup dry peach Jello, then cool. Place sliced peaches in mixture. Place in pie crust. Refrigerate 2-3 hours. Serve with whip cream.