Fresh Peach Pie

Pie Crust:
1 1/3 cups flour
1/2 cup Crisco
1/2 teaspoon salt
3 tablespoons cold water

Heat oven to 425 degrees F.

Mix all ingredients and roll crust about 1 1/2 inches larger than inverted 10-inch pie plate. Ease dough in pie plate, being careful not to stretch dough. Trim 1/2-inch beyond edge of plate to make double thickness around rim and flute with fingers or fork. Bake for 10 to 15 minutes and let cool.

Bake pie crust and let cool.

Filling:
1 cup water
1 cup granulated sugar
1 small box peach gelatin
3 tablespoons cornstarch
1 quart fresh peaches, peeled and sliced
9 ounces whipped topping

Mix sugar, gelatin and cornstarch. Add water and mix well. Cook until thick. Cool.

Put sliced peaches in pie crust and pour glaze over. When cold, frost pie with whipped topping.