2 cooked pie crusts
3 pt. diced fresh peaches (ripe)
2 c. sugar
5 tbsp. cornstarch
2 c. water
4 tbsp. white Karo syrup
2 packs peach jello

Cook sugar, cornstarch, water and Karo until clear and thick, stirring all the time. Add jello and stir until dissolved. Cool until thick as pie filling. Fold in peaches. Pour into pie crusts. Chill and top with Cool Whip or blender ice cream.