Fresh Peach Pie

Crust:
Combine the following in a 9 inch pie plate 1½ cups Hungarian Flour, ½ cups Extra Light Olive Oil, 1 tsp salt, 2 Tbsp milk and 1 ½ Tbsp sugar.
Mix and press together evenly over bottom and up sides of pie plate.
Prick and bake at 400 ° 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 ¼ cups diced and peeled High Country Orchards Palisade Peaches.
Mix well and pour into cooled pie shell. Refrigerate to set and serve chilled with a dollop of whipping cream.