Pastry for 2 crust pie
1 c. granulated sugar
4 tbsp. flour
1/2 tsp. ground cinnamon or nutmeg
5 1/2 c. fresh peaches
1 1/2 tsp. fresh lemon juice
2 tbsp. melted butter

Heat oven to 425 degrees. Line pan with pastry. Roll out top crust and cut 6 slits in it. Mix sugar, flour and spice. Skin and slice peaches. Mix gently with lemon juice then add flour mixture and mix carefully. Turn into pastry lined pan and pour butter over top. Cover with crust. Seal edges and flute.

Place a 3 inch strip of aluminum foil around edge. Bake about 25 minutes and remove foil. Continue baking about 15 minutes, or until crust is golden brown and juice appears in slits. Cool until warm, serve.