1 cup sugar
3 Tablespoons cornstarch
1 cup water
2 Tablespoons white corn syrup (Karo)
2 Tablespoons peach gelatin dessert powder (Jell-O)
Few drops yellow food coloring (optional)
Ripe peaches, peeled and sliced (doesn't give quantity, but enough to fill pie shell)
1 Tablespoon lemon juice
Whipped Cream, lightly sweetened (optional)
To make glaze:
Meanwhile, in a small saucepan, combine the sugar, cornstarch, water, and corn syrup, then bring to a boil over medium-high heat, stirring constantly.
Add gelatin powder and stir until powder is dissolved.
Add food coloring, if desired.
Remove from stove and allow to cool slightly while slicing peaches.
In a bowl, combine peach slices and lemon juice, toss gently to coat slices and prevent discoloration.
When crust and glaze have partially cooled, arrange peaches in the crust.
Pour glaze over peaches.
Chill in refrigerator.
If desired, serve chilled pie with lightly sweetened whipped cream.
Source: Adapted from A Book of Favorite Recipes compiled by Sigma Chapter, Celaeno Province, Delta Theta Chi Sorority of Elkhart, Indiana, 1981. (My DD picked this book up at a yard sale for me last year).