Yield: 8 servings
|1 pack||For 10-inch two-crust pie|
|½ cup||All-purpose flour|
|¼ teaspoon||Ground cinnamon|
|8 cups||Sliced fresh peaches (8 to 1 Medium)*|
|1 teaspoon||Lemon juice|
|2 tablespoons||Margarine or butter|
*substitute: Frozen sliced peaches, partly Thawed and drained.
Make this southern favorite at summer's peak with juicy, ripe peaches. Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour and cinnamon in large bowl. Stir in peaches and lemon juice. Turn into pastry-lined pie plate. Dot with margarine. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.Bake about 45 minutes or until crust is brown and juice begins to bubble through slits in crust.
Serve with ice cream and Raspberry-Curran Sauce if desired. 8 SERVINGS; 560 CALORIES PER SERVING.