2 cups boiling water
1/2 cup cold water
2 1/2 cups sugar
3/4 cup cornstarch
1/8 tsp salt
1/4 cup lemon juice
1 Tbs butter
1 package orange jello
Bring two cups of water to a boil in a medium saucepan. In another bowl, make a paste by mixing the 1/2 cup water, sugar, cornstarch and salt.
Pour this paste into boiling water and cook over MEDIUM heat, stirring constantly, until the mixture is VERY THICK, about ten minutes.
Add Jello to mixture and continue cooking for one more minute.
Remove from heat and mix in lemon juice and butter. Chill thoroughly.
Slice about 4 cups or more of fresh peaches for one pie. Carefully (so peaches are not mashed) stir in 1/3 of glaze mixture into the peaches for one pie until peaches are thoroughly coated.
Spoon into 9-inch baked and cooled pie shell and cover with sweetened whipped cream.
-Glaze may be stored for several days. It may also be used instead of sugar to sweeten a bowl of peaches.
-Yields 3 to 4 pies