1 baked and cooled 9 inch pie shell
1 c. water
3/4 c. sugar
3 tbsp. cornstarch
4 c. sliced peaches

Glaze: Puree 1 cup peaches in a blender. Cook with 1 cup water over medium heat for about 2 minutes. Stir in sugar and cornstarch. Cook and stir until thick and bubbly. Add a few drops of food coloring until glaze is peach colored.

Pie: Pour 1 1/2 cups peaches into cooled pie shell. Pour 1/2 glaze over peaches. Repeat with remaining peaches and glaze. Refrigerate. Serve with whipped cream.