Fresh Peach Pie

6 Tablespoons lemon jello
6 Tablespoons corn starch
1 cup water
1 & 2/3 cup sugar
Fresh peaches, diced

Graham cracker crust(s) (of course, home made is always better)

Combine the jello and cornstarch in a small pan.  Add water, and stir until dissolved.  Bring to a boil and cook until very thick.  Add sugar and cook just until dissolved.  Cool some while you finish chopping peaches, but don't let it completely set up.

Pour over peaches.  If you have a lot of good, fresh peaches, this will be enough to make two pies. (It's better that way, but still good with fewer peaches making just one pie).

Refrigerate until set up, (or just eat it if you can't wait that long).

*Note:  The original recipe says to mix the sugar in during the first step before cooking, but in my experience it does not thicken up that way, as the sugar just melts and gets runny the longer you cook it, so it doesn't ever thicken up right.