1 1/2 c. butter
3/4 c. powdered sugar, sifted
3 c. flour
1 tbsp. cornstarch
2 tbsp. sugar
1/8 tsp. mace
1/2 c. orange juice
1/2 c. red currant jelly
2 (1 lb. 13 oz.) cans cling peach slices, well drained
1 c. whipping cream, whipped

CRUST: Cream together butter and powdered sugar. Blend in flour. Pat evenly on bottom and sides of 10 1/2 x 15 1/2 inch pan. Prick well with a fork. Bake 15-20 minutes at 350 degrees. Cool.

FILLING: Mix cornstarch, sugar, and mace. Stir in orange juice and jelly. Cook and stir until mixture thickens and boils; cook 2 minutes more. Cool slightly. Arrange peach slices in single layer in baked shell. Spoon glaze over peach slices. Chill. Trim with whipped cream just before serving.