Peach Pie

10-inch pie

Pastry for two-crust pie
1 1/4 c ( 296 ml) sugar
  1/3 c (  78 ml) all-purpose flour
  1/4 t (   1 ml) ground cinnamon
    6 c (1419 ml) sliced fresh peaches (about 6 med.)
    1 t (   1 ml) lemon juice
    3 T (  44 ml) butter

Heat oven to 425 deg. F (219 C). Prepare pastry. Mix sugar, flour
and cinnamon. Stir in peaches and lemon juice. Turn into pastry-
lined pie plate. Dot with butter. 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 min. of baking.

Bake until crust is brown and juice begins to bubble through
slits in crust, 35 to 45 min.

Source: General Mills, Inc. (1986). "Peach Pie". In Betty Crocker's Cookbook (p 87). Racine: Western Publishing Company, Inc.