1 baked 9-inch deep dish pie shell
6-8 fresh peaches
1 1/2 c. water
3/4 c. sugar
2 tbsp. cornstarch
1 pkg. peach Jello

Peel and slice peaches to fill baked pie shell. Mix sugar and cornstarch. Add water. Bring to boil, stirring occasionally. Cook until clear, 1 or 2 minutes. Remove from heat. Stir in Jello. Pour over peaches while still warm. Be sure to coat all fruit or it will turn dark. Chill. Garnish with whipped cream and a few slices of fresh peaches, if desired.