1 1/2 c. flour
1/2 c. liquid shortening
1/2 tsp. salt
2 tbsp. sugar
2 tbsp. milk
1/2 c. sugar
3 tbsp. cornstarch
2 tbsp. white Karo syrup
1 c. water
2 tbsp. dry peach Jello
About 6 raw peaches, sliced

Combine flour, shortening, salt, 2 tablespoons sugar, and milk. Mix with electric beater. Press into pie pan. Bake at 400 degrees for 15-20 minutes. Cool. Combine sugar, cornstarch, syrup, and water; boil until thick and clear, stirring constantly. Remove from heat and add Jello. Cool; but not to much or it will set. When fairly cool, add fresh peaches. Chill and serve. This recipe may be doubled and placed in a 9 x 13 inch pan.