Fresh Peach Pie

3 1/2 cups peaches, pealed, sliced and sugared
3 oz. pkg. lemon Jello
1 pt. vanilla ice cream
9 inch baked pie shell
3 oz. softened cream cheese
8 oz. Cool Whip
1/4 cup powder sugar
1 tea. vanilla

Let peaches and sugar stand for 15 minutes. Drain peaches into measuring cup and add enough water to make 1 cup. Heat to boiling, add Jell-o and stir until dissolved. Add cut ice cream into mixture. Chill until thickened and add sliced peaches.

Cream softened cream cheese until smooth. Add powder sugar and vanilla. Beat in Cool Whip. Spread onto baked pie shell. Pour peaches on top. Chill.

Pie Crust

4 cups flour
2 tablespoons sugar (for fruit pies)
1 teaspoon salt
1 2/3 cup shortening
1/3 cup cold water
1 egg, beaten
2 tablespoons vinegar

Combine flour, sugar and salt. Cut shortening into flour mixture so that there are pieces of shortening the size of peas and some like meal. (Bigger pieces make the crust flaky and smaller pieces make it tender.)

Add remaining ingredients to the flour mixture and roll out to 1/4 inch thickness. Cut for you pie pan and bake at 375 degrees for 10-15 minutes.

Lemon Pie

1 10 inch pie crust
2 cups sugar
½ cup cornstarch
2 cups water
4 egg yolks, beaten
¼ cup butter
2 teaspoons lemon zest
2/3 cups lemon juice

Mix sugar and cornstarch in medium saucepan. Stir in water and cook over medium heat, stirring constantly until the mixture thickens. Bring to a boil and let boil for 1 minute while stirring. Gradually stir in egg yolks and blend into mixture. Boil and stir for 2 minutes. Remove from heat. Stir in butter, zest and juice. Pour into crust.

Variations:
Mix 1 package cream cheese with 1 tub Cool Whip and layer in the bottom of the crust before adding the lemon filling.

Layer ½ of the filling in the bottom of the crust. Mix the other half with sour cream and pour over the first half.