Peach Pie

8-inch:

8-inch pastry--1 for top and 1 for bottom!

4 cups sliced fresh peaches

1 tsp lemon juice

2/3 cup sugar

3 TB flour

¼ tsp ground cinnamon

1 TB butter

OR

9-inch:

9-inch pastry--1 for top and 1 for bottom!

5 cups sliced fresh peaches

1 tsp lemon juice

1 cup sugar

¼ cup flour

¼ tsp ground cinnamon

2 TB butter

Heat oven to 425. Prepare pastry. Mix peaches and lemon juice. Mix sugar, flour and cinnamon; stir into peaches. Turn into pastry-lined pie plate; dot with butter. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 min of baking. Bake until crust is brown and juice begins to bubble through slits in crust, 35 to 45 min.