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FRESH PEACH PIE

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1 c. sugar
2 1/2 Tbsp. cornstarch
1/4 tsp. salt
1/2 c. water
4 to 5 c. peaches, peeled and
sliced
1 Tbsp. lemon juice or 2 Tbsp.
sherry

Prepare favorite pastry for 9-inch undercrust and
crisscross top.
Combine sugar, cornstarch and salt; add water and
peaches. Bring to a boil and boil 1 minute. Cool. Add lemon
juice or sherry. Pour into pastry lined pie pan. Roll, fit
and seal crisscross top. Bake on low shelf in a hot 425 degrees oven
about 30 minutes.

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