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Basic 9 and 10-inch Peach Pie

9-inch Pie

Pastry for 9-inch Two-Crust Pie
2/3 cups sugar
1/3 cup all-purpose flour
1/4 teaspoon ground cinnamon
6 cups sliced fresh peaches (6 to 8 medium)
1 tablespoons margarine or butter


10-inch Pie

Pastry for 10-inch Two-Crust Pie
1 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon ground cinnamon
8 cups sliced fresh peaches (8 to 10 medium)
2 tablespoons margarine or butter

Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour, and
cinnamon in large bowl. Stir in peaches. Turn into pastry-lined
pie plate. Dot with margarine. Cover with top crust that has slits
cut in it; seal and flute. cover edge with 3-inch strip of aluminum
foil to prevent excessive browning. Remove foil during last 15
minutes of baking.

Bake about 45 minutes or until crust is brown and juice begins to
bubble through slits in crust. 8 servings; 360 calories each for
9-inch pie, 560 calories each for 10-inch pe.

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