1 1/2 c. flour
2 tbsp. sugar
1/2 c. Wesson oil
2 tbsp. milk
1 tsp. salt

FILLING:

1 c. sugar
3 tbsp. cornstarch
1 c. water
1 (3 oz.) box peach Jello
2 c. fresh peaches

Pat crust into 9 inch pie plate after mixing ingredients well. Bake 12-15 minutes at 400 degrees. Cool.

Filling: Boil the sugar, cornstarch, and water until clear. Add the peach Jello and cool until lukewarm, then add 2 cups of peaches and chill. Serve topped with Cool Whip. Recipe may be doubled to use in 9 x 13 inch pan.