8 lg. peaches (about 3 1/2 lbs.)
1 c. sugar
1/3 c. flour
1/4 tsp. cinnamon
1 - 10 to 11 oz. pkg. pie crust mix
1 tbsp. butter
1 tbsp. milk

1. Peel and thinly slice peaches. In large bowl, with rubber spatula, gently toss peaches with sugar, flour, and cinnamon; set aside.

2. Prepare pie crust mix as label directs. On lightly floured surface with floured rolling pin, roll 2/3 of pastry into a round about 2 inches larger than a deep 9 1/2 inch pie plate. Line pie plate with pastry; trim pastry edge, leaving 1 inch overhang. Spoon peach mixture into pastry-lined pie plate; dot with butter.

3. Preheat oven to 425 degrees. Roll remaining pastry into an 11 inch round. With fluted pastry wheel or knife, cut pastry round into ten 3/4 inch wide strips. Place 5 pastry strips about 1 inch apart across filling; do not seal ends. Fold every other strip back 3/4 of its length. Place 1 strip diagonally across center of pie filling and replace folded strips and place second diagonal cross-strip in place. Repeat to weave diamond lattice. Trim strips; moisten edge of bottom crust with water; press ends of strips gently on bottom edge of crust.

4. Bring overhang up over strips; pinch edges to seal and make a high fluted edge. Brush pastry lattice (not edge) with milk.

5. Bake pie about 50 minutes or until peach mixture begins to bubble and crust is golden brown. Let pie cool.