Fresh Peach Pie

• CRUST: 1 cube butter
• 1 1/2 C. flour
• 1 Tbsp. sugar
• SAUCE: 1 C sugar
• dash salt
• 1 sm. pkg peach jello
• 1/4 to 1/3 C cornstarch
• 1 1/2 C water
• 4-6 C ripe
• peaches,(sliced-
• peeled)
• Whip cream 1 pint+1or2 Tbsp powdered sugar

1. CRUST: blend tog w/ pastry cutter and press into pieplate I soray with pam first, cook about 15 min at 350 degrees, until just golden brown. cool
2. SAUCE: cook in saucepan until thick, more cornstarch with more peaches. I pour the prepared peaches into the partially cooled sauce, then spoon out with a slotted spoon so that the peaches are coated and then place in cooked pie shell (there is sometimes enough sauce left over for another pie, dep on size) I don't pour extra sauce on peaches, it's too "jelloy"
3. chill at least 2 hours-cover with whipped cream that has 1-2 Tbsp of powdered sugar whipped in.

butter, flour, sugar, sugar, salt, peach jello, cornstarch, water, ripe, cream

Taken from www.epicurious.com/recipes/member/views/fresh-peach-pie-50098342 (may not work)