3 tbsp. cornstarch
1 c. sugar
1 c. cold water
2 tbsp. white corn syrup
3 tbsp. peach gelatin
2 tbsp. lemon juice
1 qt. sliced fresh peaches
1 (8 inch) baked pie shell

Cook cornstarch, sugar, water, and corn syrup until mixture comes to a boil, stirring constantly. Continue cooking for 5 minutes at reduced heat. Remove from fire and add gelatin. Cool and add peaches. Pour into pie shell and refrigerate at least 6 hours. Cover with Cool Whip or whipped cream. Serves 6 or 7.