PEACH PIE

1 c. sugar
1/3 c. (minus 1 T.) flour
½ t. cinnamon
4 c. fresh sliced peaches (6-7 peaches)
1 ½ T. butter
1 9” unbaked pie shell (with a top)

Mix sugar, flour, & cinnamon. Mix lightly with peaches. Pour in pie pan. Dot with butter. Cover with top pie crust which has slits in it. Seal & flute edges. Bake on bottom rack of oven at 425 for 35-45 min. or until crust is nicely browned & juice begins to bubble through slits. Serve slightly warm but not hot.

Teresa Moore (Betty Crocker)