Fresh Peach Pie

 

Sift together 1 C. flour and 1 1/2 tsp. Sugar. Whip 2 T. milk into 1/2 C. vegetable oil and blend the mixture into the flour. Press into pie plate and bake at 425 degrees to brown, about 12 minutes. Cool.

For filling bring 1 C. Sugar, 1 C. Water, and 2 T. cornstarch to a boil and cook until clear. Add 3 T. peach gelatin and a few drop of red food coloring. Fill cooled shell with sliced fresh peaches. Pour glaze over the fruit and chill in fridge. Serve with whipped cream if desired.