4 c. sliced, ripe peaches
1 c. cold water
6 tbsp. cornstarch
dash of salt
juice of 1 lemon
Cool Whip
1 drop almond extract
1 small pkg. lemon or orange Jell-O (I use sugar-free Jell-O)
1 (9-inch) baked pie crust

Slice peaches. Cook cornstarch, salt and cold water until sauce is thick and clear. Add lemon juice and almond extract. Add Jell-O and cool. Put sliced peaches in cooled sauce and mix well. Pour into baked pie crust and place in the refrigerator to set. When ready to serve, top with Cool Whip.