Peaches and Cream Pie

One 3-ounce package unflavored gelatin
1 pint vanilla ice cream
4 cups fresh or canned peaches
1/4 teaspoon vanilla flavoring
One 9-inch pie crust
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup butter flavored shortening, chilled
1/4 cup ice water

Preheat oven to 400F. Boil 1 cup water. Add gelatin; stir until dissolved. Add 1 cup cold water. Cut ice cream into pieces. Add hot liquid. Stir. until melted. Add vanilla flavoring. Chill until mixture begins to thicken. Put aside several peaches for garnish. Mix remaining peaches into ice cream mixture. Pour mixture into pie shell. Chill until firm.

Mix flour and salt in medium-size bowl. Blend shortening into flour mixture until coarse crumbs form. Add water, 1 tablespoon at a time. Mix with a fork until a dough forms. Whap in plastic. Chill about a half hour, On a floured surface roll dough into a 12 inch circle. Fit into a 9-inch pan. Trim excess. Bake 20 minutes. Chill until firm; slice and serve.

Serves 8.

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Cajun Country -- New Iberia, Louisiana