Peach Chiffon Pie

Directions

1. 1
   Blanch peaches and slip off skins.
2. 2
   Dice and add sugar, salt and lemon juice; let stand 30 minutes.
3. 3
   Soften Knox gelatine in 1/4 cup cold water, then dissolve in 1/2 cup very hot water.
4. 4
   Stir gelatine mixture into peach mixture.
5. 5
   Chill until partially set, 30 to 45 minutes.
6. 6
   Whip the cream until peaks form, then fold into peach mixture.
7. 7
   Chill another 10 to 15 minutes until it mounds when poured into pie shell.
8. 8
   Chill 2 to 3 hours.