Pastry for a 2 crust pie
About 6-8 c. thinly sliced peach wedges
1 c. light brown sugar
1 tsp. ground cinnamon
4 med. heaping tbsp. flour
butter

Slice the peaches into 1/4" wedges. Sprinkle a little bit of lemon juice over the fruit. Mix all ingredients together and pour into the pie shell. Dot with about 2 tablespoons of butter. Place the top crust on the pie. Cut 2 or 3 holes in top crust to allow steam to escape. Brush the top with evaporated milk or light cream. Bake at 425 degrees for 1 hour or until the crust is golden. Serve with whipped topping or just plain.