2 (7-inch) pie shells
 3/4 cup sugar
2 1/2 tablespoons cornstarch
3/4 cup water
1 (3-ounce) package peach gelatin
1/4 teaspoon almond flavoring
4 cups fresh peaches, peeled and sliced
1 tablespoon lemon juice
1 pint heavy whipping cream
1/4 cup confectioners’ sugar
Bake pie shells according to package directions, set aside, and cool. In a saucepan over medium heat, stir together sugar, cornstarch, and water. Heat until thickened. Stir in gelatin and almond flavoring; set aside, and cool. In a bowl, place peaches and drizzle with lemon juice. Fold peaches into gelatin mixture and divide between 2 pie shells; refrigerate. For whipped cream, with mixer beat cream until soft peaks form. Beat in confectioners’ sugar. Refrigerate. Just before serving, divide whipped cream in half, and spoon half onto each pie.
Yield: 2 pies
