Crust: Prepare & bake one 9" pastry shell until light brown. Set aside to cool. Any pastry scraps can be cut-out, baked & cooled to decorate top of pie.

Filling: Combine 2 cups fresh, sliced peaches with Fruit-Fresh or Ever-Fresh (as directed on package) to preserve color & flavor of fruit. Combine ½ cup granulated sugar, ¼ cup brown sugar and 2 Tbsp. cornstarch in a double boiler or saucepan & blend in 1 cup boiling water to completely dissolve. Cook & stir over medium heat until thickened, about 10-12 min. Remove from heat & stir in 1 (3 oz.) box dry Peach Jello & 2 Tbsp. Peachtree Schnapps. Carefully stir in fresh sliced peaches. Spoon mixture into prepared pastry shell, arranging peach slices on top in a swirled design. Refrigerate to chill and set. If desired place pastry cut-outs on top or serve with whipped topping.