CRUST:

1 1/2 c. flour
1/2 c. oil
2 tbsp. milk
2 tbsp. sugar

FILLING:

1 c. sugar
3 tbsp. cornstarch
1 c. cold water
3 tbsp. lemon Jello
1/2 tsp. salt
5 fresh peaches, sliced

CRUST: Mix all ingredients together and press into a 9 inch pie pan. Bake at 325 degrees for 40 minutes.

FILLING: Mix sugar, cornstarch and water. Bring to a boil, stirring. Cook until thick and clear. Remove from heat and add salt and lemon Jello; cool. Add sliced peaches. Spoon in crust. Top with Cool Whip.