Carol Speight's Fresh Peach Pie

Crust:

1 C Flour

½ C Melted Butter

3 ½ TBSP Powdered Sugar

Peaches, peeled and sliced (Enough to cover the crust)

Fruit Fresh (to keep peaches from turning brown)

Sauce:

1 C Water

3/4 C Sugar

3TBSP Peach Jello

3 TBSP Cornstarch

Mix the crust ingredients together.  Press in Pie Pan.  Bake at 350 until brown 8 – 12 minutes.  Cool completely.  Lay peach slices in cooled pie crust.  In a saucepan heat the sauce ingredients and cook over low heat until thick and clear.  Pour sauce over peaches and cool.  Serve with whipped cream.