9 in. baked pie shell
4 c. fresh sliced peaches
1/2 c. water
1 c. sugar
3 tbsp. cornstarch
1 tbsp. butter

Crush enough peaches to make 1 cup. Combine with water and sugar and cornstarch. Bring to a boil and cook over low heat until clear. Add butter and cool slightly.

Line baked pie shell with fresh peach slices. Spread on filling; chill. Top with layer of whipped cream of Cool Whip.