4 c. fresh peaches
1 c. sugar
2 tbsp. cornstarch
1/2 c. water
3 oz. pkg. peach Jello
1 pie crust, baked

Bring to boil peaches and sugar. Mix cornstarch and water; mix into hot sweetened peaches. Bring to full boil and remove from heat. Add Jello and mix well. Let cool. Pour into baked pie crust and refrigerate several hours. Top with whipped topping to serve. (When using canned peaches, drain juice from peaches; If you don't get 1 1/2 cups of juice, add water to make 1 1/2 cups and omit 1/2 cup of water from recipe.)