Recipe - Peach Pie--10-Inch

1 pack For 10inch twocrust pie
1 cup Sugar
One half cup Allpurpose flour
One fourth teaspoon Ground cinnamon
8 cup Sliced fresh peaches (8 to 1
Medium)*
1 teaspoon Lemon juice
2 tablespoon Margarine or butter

*substitute: Frozen cut or sliced up 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 pastrylined pie plate.
Dot with margarine. Cover with top crust that has slits cut in it; seal and
flute. Cover edge with 2 to 3inch 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 RaspberryCurran Sauce if desired. 8
SERVINGS; 560 CALORIES PER SERVING.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini