1. Heat oven to 425°. Make pastry.
2. Mix sugar, flour and cinnamon in large bowl. Stir in peaches and lemon juice. Turn into pastry-lined
pie plate. Cut butter into small pieces sprinkle over peaches. Cover with top pastry 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 minutes of baking.
3. Bake about 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on wire rack at least 2 hours.
NUTRITION FACTS: 1 Serving: Calories 405 (Calories from Fat 180) Fat 20g (Saturated 6g) Cholesterol 0mg Sodium 300mg Carbohydrate 59g (Dietary Fiber 3g) Protein 5g % DAILY VALUE: Vitamin A 6% Vitamin C 6% Calcium 0% Iron 10% DIET EXCHANGES: Not Recommended
Apricot Pie: Substitute 6 cups fresh apricot halves for the peaches.
Quick Peach Pie: Substitute 6 cups frozen sliced peaches, partially thawed and drained, for the fresh peaches.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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