In a bowl, combine the peaches and sugar and let stand for 3 hours.
After 3 hours, drain the juice into a separate bowl. You will need 3 cups of juice. Add water if needed to make 3 cups.
Add 3 tablespoons of cornstarch to the peaches and cook on the stovetop until it's clear and thick. Then pour the peaches into a cooked pie shell and pour the 3 cups of peach juice over the peaches.
Refrigerate for 3 to 4 hours or until set.
Top with real whipping cream to serve.
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