1 (9-inch) baked pie crust
3 c. sliced, peeled peaches
1 (3 oz.) pkg. peach Jello
1 1/2 c. water
3/4 c. sugar
2 tbsp. cornstarch

Cook Jello, water, sugar and cornstarch over medium heat until ingredients are dissolved and mixture is thick and clear. Cool, spread sliced peaches in cooled pie shell. Pour Jello mixture over peaches. Cool in refrigerator several hours before serving. If peaches are not good and ripe, increase sugar to 1 cup. Keep refrigerated. DELICIOUS!