2 deep dish pie crusts
1 c. sugar
2 1/2 tbsp. cornstarch
1/4 tsp. salt
1/2 c. water
4-5 c. fresh peaches, peeled & sliced
1 tbsp. lemon juice

Combine sugar, cornstarch and salt; add water and peaches. Bring to a boil and boil for 1 minute. Cool; add lemon juice. Pour into pastry lined pie pan. With a pastry brush, put water around edge of pie crust (so top crust will seal to it). Then, carefully lay other pie crust on top to form top crust. Use a fork to gently press around the edge to seal to the under crust. Bake on lower shelf in a hot oven, 425 degrees, for 25 to 30 minutes.