1 baked 9" pastry shell
1/2 c. sugar
2 tbsp. cornstarch
1/2 c. water
1 (3 oz.) pkg. peach Jello
5 lg. ripe peaches (about 2 1/2 lbs.)
1/2 c. orange juice
1/2 pt. whipping cream
1 tbsp. confectioners' sugar

In a saucepan, combine sugar and 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 but not firm (can reheat if it gets too thick). Peel and slice peaches in large bowl, toss with orange juice. Stir in gelatin mixture; pour into pie shell and chill 2 to 3 hours or until set.

Just before serving, whip cream with sugar, spoon half into decorating bag that has star tip, pipe a lattice design on top of pie. Put remaining whipped cream in bowl to serve in case someone wants extra cream with their piece of pie.

Hilltop Garden Club