Fresh Peach Pie

By: Rosemary Proctor

Crust:

1 Cup Flour

1 Stick Butter

3 Tablespoons Powder Sugar

Press into pie plate

Bake at 350 till brown (cool)

(makes three small pie tins or two large tins)

Filling:

2 Cups Boiling water

Combine with 1/2 Cup Sugar
3/4 Cup Corn starch

1/8 teaspoon Salt

Add boiling water cook 3 min.

Add 3oz orange jell-o

cook 1 more minutes

add 1/4 Cup lemon juice.

Add 4 cups sliced fresh peaches cool.

Pour into crust refrigerate till set