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1 to 1 1/2 c. granulated sugar
1/3 c. all-purpose flour
1/2 tsp. ground cinnamon
4 c. peeled and sliced fresh
1 1/2 Tbsp. butter or
unbaked 2-crust pie shell

Make pastry. Line pie plate with bottom crust. In
large bowl, mix together sugar, flour and cinnamon. Combine
carefully so as not to break up peach slices. Pour into
pastry-lined pie plate. Dot with butter. Roll out top crust
and fit over filling. Seal and flute edges. Slit top in
several places for juice to bubble through. Bake in a preheat-
ed 375 degrees oven for 40 to 50 minutes or until crust is nicely
browned. Serve slightly warm with ice cream, if desired.

Double Crust For 8 Or 9-Inch Pie:
2 c. flour
3/4 tsp. salt
2/3 c. vegetable shortening
about 1/3 c. cold water
Sift together flour and salt into bowl. Cut in shorten-
ing with pastry blender or 2 knives until shortening pieces are
the size of small peas. For the most tender crust, cover
mixture at this point and refrigerate 2 to 3 hours or over-
night. When ready to make the crust, make a hole in the center
of the flour-shortening mixture; add water with a fork and
quickly mix to form dough into a ball. If more water is needed
to make flour mixture hold together, add 1 tablespoon at a
time. Be careful not to add too much. Roll out the pastry.

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