Fresh Peach Pie from Hilda Burt

2 cups boiling water

Mix together:
2 1/2 cups white sugar
3/4 cup corn starch
1/8 tsp salt
1 1/2 cups of cold water

Mix and add to boiling water to thicken. Then add one 3 oz. package orange jello and 1/4 cup lemon juice. Let cool in refrigerator.

Scald and peel 21-23 fresh peaches, slice about 1/4" slices and put in a bowl and add enough pie filling to cover the peaches. Top with whip cream or Cool Whip.

This makes enough to fill at least 3 nine to ten inch baked pie shells. The filling will keep at least two weeks in fridge - so you can have peach pie whenever you want.