Fresh Peach Pie

• double pie crust
• 2/3 c. sugar
• 1/8 tsp. salt
• 2 Tbsp. flour
• 4 c. sliced peaches (6 to 8 peaches)
• 2 Tbsp. melted margarine
• 1 Tbsp. lemon juice

1. Line 9-inch pie plate with pastry.
2. Mix sugar, salt and flour. Sprinkle 2 tablespoons of this mixture over bottom of pastry. Arrange half the peaches in the pastry shell.
3. Sprinkle with half the remaining sugar-flour mixture.
4. Arrange remaining peaches, then sprinkle with rest of sugar mixture.
5. Combine melted margarine and lemon juice.
6. Drizzle evenly over peaches in shell. Cut remaining pastry in strips 1/2-inch wide and arrange crisscross on top of fruit.
7. Turn edges of pastry under and crimp or flute as desired.
8. Bake in moderately hot oven (425u0b0) for 15 minutes.
9. Reduce heat to 375u0b0 and continue baking 30 minutes.
10. The little trick of flavoring with lemon juice and margarine works well with other fruit and berry pies.

crust, sugar, salt, flour, peaches, margarine, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=162386 (may not work)