Crust:

1 1/4 cups finely crushed graham cracker crumbs (18 to 20 crackers)
3 tbsp. sugar
1/3 cup softened butter

Combine cracker crumbs and sugar. Blend in softened butter with pastry blender or fork. Press firmly and evenly on bottom and sides of 9-inch pie plate. Chill well in refrigerator before filling.

Filling:

1 tbsp. (1 env.) unflavored gelatin
1/4 cup cold water
3/4 cup sugar
1 tsp. almond extract
1/2 cup hot water
3 large peaches, peeled and sliced
1/4 cup sifted confectioners' sugar
2 tbsp. lemon juice
1/3 cup cold water
1/3 cup nonfat dry milk

Add gelatin to 1/4 cup cold water. Let stand 5 minutes to soften. In small mixing bowl, combine softened gelatin, 3/4 cup sugar, almond extract and hot water. Stir until dissolved. Set bowl with mixture in another bowl filled with ice cubes. Chill mixture until consistency of unbeaten egg white, stirring frequently. Combine peaches, confectioners' sugar and only 1 tbsp. lemon juice. Toss lightly to coat peaches.

In 1-quart bowl, combine 1/3 cup cold water, remaining 1 tbsp. lemon juice and nonfat dry milk. Beat with electric or rotary beater 8 to 10 minutes, or until stiff. Beat chilled gelatin mixture until light and foamy. Fold in whipped nonfat dry milk and sugared peaches. Chill in refrigerator until mixture mounds when dropped from spoon. Turn into chilled crumb crust. Chill in refrigerator 1 1/2 to 2 hours, or until firm.

Variation: Reserve a few uncoated peach slices to make a flower-shaped garnish for top of pie. Use a bing cherry or maraschino cherry cut in half for center of flower. Keep reserved peach slices in lemon juice before using, to preserve color.

Submitted by: Jennifer Evans