1 9″ baked pie shell
1 3 oz. pkg. peach jello
2 Tbsp. cornstarch
3 cups ripe Baugher’s peaches, sliced
1 cup sugar
1 cup water
In a saucepan, combine sugar, cornstarch, and water until smooth. Cook on medium, stirring occasionally, until bubbly and thick. Remove from heat and stir in gelatin powder until dissolved. Cool in a pan of ice water (but do not set up too stiff!). Slice peaches into pie shell. Pour cooled jello mixture over peaches. Let set in the refrigerator for at least 4 hours before serving. Serve chilled with whipped cream. Delicious and refreshing!