Pastry for 2 crust pie (9 inch)
2 (29 oz.) cans Hunt's peach slices
2/3 c. sugar
1/2 c. flour
2 tbsp. lemon juice
1/4 tsp. cinnamon
1 tbsp. butter

Line 9 inch pie pan with half of pastry. Drain Hunt's peach slices, reserving 1 cup syrup. Mix sugar and flour in saucepan. Stir in the syrup. Simmer 5 minutes, stirring constantly. Add lemon juice, cinnamon and peaches. Turn peach filling into pastry lined pie pan. Dot with butter. Adjust top crust over peaches; flute edges and cut slits in top.

Bake at 425 degrees for 35 to 45 minutes. Makes 6 to 8 servings.