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So simple and delicious -- a rival to peach cobbler.

• 1-1/4 cups sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon cinnamon
• 1 tablespoon fresh lemon juice (sprinkled over the peaches)
• 4 cups fresh peaches, peeled and sliced
• 2 tablespoons butter
• Pastry for double-crust 9-inch pie

Preheat oven to 375°F.

Combine the sugar, flour and cinnamon in a mixing bowl. Stir in the peach slices and fold to coat with sugar/flour mixture.

Pour into a 9-inch unbaked pie shell. Dot with butter. Cover with top crust, seal edges and crimp. Make vents in top crust. Bake for 40 to 50 minutes until crust is golden brown.

Note: Here are links to our piecrust recipes. Either standard or butter pastry is right for this pie.

• Standard Pie Pastry
• Butter Pastry
• Graham Cracker Crust
• Gingersnap Crust
• Vanilla Wafer Crust
• Chocolate Cookie Crust
• Coconut-Shortbread Piecrust

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