Pastry for 2 crust pie
5 c. sliced fresh peaches (about 9)
1 tsp. lemon juice
1 c. sugar
1/4 c. flour
1/4 tsp. cinnamon
2 tbsp. butter

Heat oven to 425 degrees. Prepare pastry. Mix peaches and lemon juice. Mix sugar, flour and cinnamon. Stir in 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 2-3 inch strip of foil to prevent excess browning; remove foil during last 15 minutes of baking. Bake until crust is brown and juice begins to bubble 35-40 minutes. Serve plain or with ice cream.