1 c. sugar
1/4 c. cornstarch
1/2 tsp. ground cinnamon
1/8 tsp. salt
Pastry for 2 crust pie
10 c. sliced peaches (about 5 lbs.)
3 tbsp. butter

In medium bowl, combine sugar, cornstarch, cinnamon and salt; set aside. Prepare pastry; cut off one-fourth; set aside. Roll three-fourths of pastry into 17x13 inch rectangle. Use to line 12x8 inch baking dish. Add peaches to dish; dot with butter; sprinkle with sugar mixture.

Preheat oven to 425 degrees F. Roll remaining pastry into 10x6 inch rectangle; cut into six 1 inch wide strips; place the strips cross wise over the peach filling, twisting them, making a high, fluted edge. Bake 50 minutes or until filling is bubbly and crust is golden brown. Let stand 15 minutes, then serve warm. Or cool to serve cold.