Adapted from food.com
pastry for a double-crust 9-inch pie
cups fresh peaches, sliced
cup all-purpose flour
1 Preheat oven to 425 degrees F. 2 Stir together flour, 1 cup sugar, and cinnamon and set aside. 3 Wash, peel, and slice fresh peaches. 4 Mix together peaches with the combined dry ingredients. 5 Turn into pastry-lined pie pan and dot with butter. 6 Cover with top crust, cut slits in it, seal the edges. 7 Sprinkle top with 2 tablespoons of sugar. 8 Cover the edges with foil to prevent over browning; remove foil for the last 15 minutes of baking. 9 Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through the slits in the crust. 10 Pie may be frozen for future use.