Fresh Peach Pie

Crust: Combine the following in a 9 inch pie plate 1&1/2 cups Hungarian Flour, 1/2 cups Extra Light Olive Oil, 1 tsp salt, 2 Tbsp milk and 1&1/2 Tbsp sugar. Mix and press together evenly over bottom and up sides of pie plate. Prick and bake at 400 degrees until golden brown. Cool before adding peaches and filling.

Filling: Cook until clear: 1 cup water, 1 cup granulated sugar, 3 Tbsp cornstarch, 2 Tbsp white corn syrup, pinch of salt. After removing from heat, add 2 Tbsp peach jello. Let it cool. Add 1 & 1/4 cups diced and peeled High Country Orchards Palisade Peaches. Mix well and pour into cooled pie shell. Refridgerate to set and serve chilled with a dollop of whipping cream.