8-10 fresh peaches
Pie crusts - enough for 2 crusts
1 c. sugar
1 cube butter
1 tsp. cinnamon

Peel and slice peaches. Put in large saucepan with a little water, about 1/4 cup and 1 cup sugar. Heat until sugar is melted. Add cinnamon.

Make pie dough. Roll out until it is large enough to cover bottom, sides and hang over a 2-3 quart deep dish casserole. Lay dough in dish. Pat into sides, gently. Add cooked peaches. Bring flaps of dough from sides over cooked peaches. It doesn't have to be even, but top of peaches should be covered. Cover top of dough with dots of butter - 1/2 to 1 cube. Sprinkle with sugar. Bake at 400 degrees for 30 minutes to 1 hour, until top is golden brown. Can also add 1 tablespoon cornstarch to cooking peaches if thicker juice is desired.