1 package pie crust for 9 inch two crust pie
5 cups sliced fresh peaches (9 medium)
1 teaspoon lemon juice
1 cup sugar
¼ cup flour
¼ teaspoon cinnamon
2 tablespoons margarine

Preheat oven to 425 degrees.

Prepare pastry for 9 inch two crust pie as directed on package.
Mix peaches and lemon juice.
Stir together sugar, flour and cinnamon; mix with peaches.
Turn into pastry-lined pie pan; dot with margarine.
Cover with top crust which has slits cut in it; seal and flute.
Cover edge with 2-3 inch strip of aluminum foil to prevent excessive browning; remove foil the last 15 minutes of baking.

Bake 35-45 minutes or until the crust is brown and the juice begins to bubble through the slits in the crust.

* For canned Peach Pie:
Substitute 2 cans (29 ounces each) peach slices, drained for fresh peaches; decrease sugar to 1/2 cup.

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