Fresh Peach Pie

Fresh Peach Pie - Kathleen Barlow

Crust:
1 heaping c Flour
1/2 c Margarine
3 1/2 T Powdered Sugar
Blend together and press into a 10 inch pie pan. Bake @ 350 for 20 minutes. Cool.

Filling:
3/4 c Sugar 1/3 c Canned Milk
4 T Cornstarch 5 T Peach Gelatin (lemon may be used)
2 T Lemon Juice 1 drop Orange Food Coloring
3 T Light Corn Syrup 4 peeled and sliced Peaches

Mix sugar and cornstarch in sauce pan. In a small bowl mix lemon juice and enough water to make 1 1/2 c. Add this liquid and the corn syrup to the sauce pan. Bring to a boil and cook for 6 minutes, stirring constantly. Add gelatin and coloring; cool mixture. Arrange peaches in pie crust, Pour cooled filling over peaches and allow to set. There will be some filling left over. When the filling has set, mix remaining filling with canned milk and pour over pie.