Fresh Peach Pie
pastry for 2-crust pie
5-6 peaches, sliced
1 cup sugar
1/3 cup flour
1-2 tsp lemon juice
Mix peaches, sugar, flour, salt and lemon juice together and put
in a prepared pie crust. Dot the top of the peaches with butter.
Roll out the top crust and put it on the top of the peaches in the
pie tin. Seal the edges, and then cut a few slits in the top of
the pie crust.
Sprinkle just a little bit of sugar on the top of the pie crust.
Bake for 35-45 minutes or until brown and bubbly.
Cool 5-10 minutes, then serve hot with ice cream.
Variation: Use this recipe for apricots, plums, pears, or cherries.