1 c. sugar
3 tbsp. cornstarch or quick cooking tapioca
1 tbsp. butter
6 lg. peaches
1/2 c. water
1 baked 9-inch pie shell
Whipped cream for topping

Mix together the sugar and cornstarch (or tapioca). Add water and butter. Dice 3 of the peaches and add to syrup. Simmer for 5 minutes, or until thick. Cool. Slice the remaining peaches into pie shell and pour the cooked peaches and syrup mixture over peaches. Top with whipped cream.