Baked pie shell or graham cracker shell
Peaches
1 c. sugar
3 tbsp. cornstarch

Cut fresh peaches in shell to fill. In cup, mash peaches to measure 3/4 cup. Add water to make 1 cup. Add. Cook with sugar, cornstarch until clear and thick. Pour over top of peaches, covering completely. Refrigerate 1 hour. Serve with whipped cream topping.