Peach Pie

		Pastry for 2 Crusts
6	c.	Sliced peaches — 6-8 medium peaches
2/3	c.	Sugar
1	tsp.	Lemon juice
1/3	c.	Flour
1	Tbsp.	Butter
1/4	tsp.	Cinnamon

1.	Preheat oven to 425°.
2.	Prepare Pastry
3.	Mix sugar, flour and cinnamon together.
4.	Stir in peaches and lemon juice.
5.	Turn into pastry-lined pie plate.
6.	Dot with butter.
7.	Cover with top pastry that has slits cut into it; seal and flute.
8.	Cover edge with 2- to 3- inch strip of aluminum foil.
9.	Bake around 45 minutes or until crust is brown and juice begins to bubble through the slits in the crust. (Remove foil durring last 15 minutes of baking.)
10.	Cool in pie plate on wire rack.
11.	Serve warm if desired.

^{Best with Pie Crust recipe}
^{Apricot halves can be substituted for the peaches.}
^{Or, frozen sliced peaches, partially thawed and drained.}