2 c. cold water
2 tbsp. corn starch
1 c. sugar
1 (3 oz.) pkg. peach jello
6-8 fresh peaches

Cook slowly cold water, sugar, and corn starch, stirring constantly until syrup becomes clear and starts to thicken. Remove from stove and add jello; stir until melted. Set aside to cool

Slice fresh peaches in 10-inch cooked pie crust. Pour cooled syrup over peaches and chill pie in refrigerator. Garnish with whipped cream.