TWO CRUST PIE (10 INCH) INGREDIENTS:

1 c. shortening
2 2/3 c. flour
1 tsp. salt
7-8 tbsp. cold water

FILLING:

2 (29 oz.) cans peaches, sliced and drained
3/4 c. sugar
1/3 c. flour
1/4 tsp. ground cinnamon
1 tsp. lemon juice
3 tbsp. butter

Heat oven to 425 degrees. Prepare pie crust as directed and roll out on floured board, splitting in 1/2 for top and bottom crust. Place bottom crust in a 10-inch pie plate.

Mix filling mixture all together in a bowl except for butter. Pour into lined pie plate; dot with butter. Cover with top crust. Cut slits in it; seal and flute. Cover edges with 2-3 inch strips of aluminum foil to prevent too much browning; remove last 15 minutes of baking.

Bake until brown and juice begins to bubble, 35-45 minutes cooking time. Can be served with vanilla ice cream or whip cream.