1 (9 or 10 inch) baked pie crust
1 c. sugar
1 pkg. unflavored gelatin
1 tsp. cornstarch
1 tsp. lemon zest
1/3 c. each orange & lemon juice
3 lg. egg yolks
1 c. whipping cream, whipped
3 egg whites, beaten
1 1/2 c. sliced fresh peaches

TOPPING:

2 tbsp. powdered sugar
1/2 c. whipping cream
1/2 c. peach preserves

In a small saucepan, combine sugar, gelatin and cornstarch. Stir in lemon zest, orange and lemon juice, mix until smooth. Cook over medium heat until slightly thickened. Remove from heat, cover with saran wrap and refrigerate until cool, about 1 hour.

Spoon gelatin mixture into large bowl. Stir to soften and fold in the whipped cream and the beaten egg whites. Arrange the sliced peaches on bottom of crust. Spoon the cooled cream mixture over the peaches. Refrigerate 4 to 5 hours or overnight.

Garnish top with peach preserves. Pipe or dollop whipping cream around edge of pie. Sprinkle with toasted almonds.