"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
1 cup flour 1 stick soft margarine 1/4 cup sugar GLAZE 1 cup sugar 1 cup water 3 tablespoons corn starch 2 tablespoons Peach jello (or any kind with same fruit)
Blend first three ingredients and press in 9" pie pan. Bake at 350º for 15 minutes. Cook glaze ingredients until clear. Let cool. Slice fresh peaches (or any fruit) and put in pie pan, pour glaze mixture over top of fruit and refrigerate. May put Cool Whip on top.
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