1 large Mrs. Smith’s pie crust, baked
5 fresh peaches, peeled and sliced
1/4 cup water
10 ounces apricot preserves
1 envelope Knox gelatin
1/4 cup Sherry
whipped cream for topping (optional)
Arrange peaches in pie crust. Soften gelatin in water for five minutes; add sherry, stir in preserves. Pour onto peach slices. Refrigerate until gels.
Serve with whipped cream (optional).
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