Pastry for 2 crust pie
4 c. sliced fresh peaches
2 tbsp. flour
1/2 tbsp. lemon
3/4 c. sugar
1/4 tsp. salt
2 tbsp. butter

Mix dry ingredients. Add to peaches. Toss until well coated. Put in pastry lined pan. Sprinkle lemon juice over peaches and dot with butter. Moisten edge of lower crust. Cover with the remaining crust, which has been perforated. Flute edge. Brush top with milk and sprinkle with sugar. Bake 25-40 minutes at 425 degrees.