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Quick and Easy Fresh Peach Pie

1- 9 or 10 inch prepared graham cracker crust
4 C. peaches
1 ½ C. water
2 T. cornstarch
¾ cup sugar
Small package of peach gelatin
Powdered sugar

The 9 inch pie crust is almost too small for this recipe especially if your peaches are really large. We like the 10 inch better. Sprinkle the pie crust lightly with powdered sugar.
Prepare peaches by removing skins and slicing. Place in the pie crust.
Mix cornstarch and sugar, then add water and cook over medium heat, stirring constantly, until clear and thickened. Add peach gelatin and stir. Pour over peaches in the pie crust. Chill for 3-4 hours for it to set up. Serve with whipped cream.
 

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