1 baked pie shell
5 or 6 lg. fresh peaches
1/4 c. sugar
1 tbsp. cornstarch
1/2 c. cold water
Pinch of salt

Peel peaches and slice them about 1/4-inch thick and line them in a circular position in a baked pie shell. Cut up one peach in small pieces; add sugar, cornstarch, water and salt; mix well. Cook about 5 minutes until looks clear. Keep stirring and cool slightly. Cover peaches with sauce. Refrigerate about 2 hours. Top with Cool Whip if desired.