Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Pastry for 9 inch double
-crust pie
6 c Sliced peeled peaches ( 6
-large)
1 tb Lemon juice
1/4 c Butter
1/2 c Packed brown sugar
2 tb All-purpose flour
Pinch of salt

On lightly floured surface, roll out half of the pastry to fit into a
9 inch pie plate; set aside.

In bowl, combine peaches with lemon juice; set aside. In saucepan,
melt butter over medium heat; stir in sugar just until blended, about
30 seconds. Remove from heat; stir in flour and salt. Stir into
peaches; spoon into pie shell.

Roll out remaining pastry. Using fluted pastry wheel or knife, cut
into 3/4 inch wide strips. Moisten pastry rim. Weave strips over
filling, pressing ends firmly to rim; trim and crimp edge.

Bake in 425 F8F oven for 15 minutes; reduce heat to 350 F8F and bake
for 35 minutes longer or until pastry is golden and filling bubbly.
Let cool on rack. Makes 6 to 8 servings. Typed in MMFormat by
cjhartlin#msn.com Source: The Canadian Living 20th Anniversary
Cookbook.

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