Fresh Peach Pie

*If you submerge peaches in boiling water for a minute or two, then plunge them into cold water, their skins will be easier to peel.

2 pie crusts

1 cup sugar

4 tbsp. flour

4 cups peeled and sliced fresh peaches

1 tbsp lemon juice

Preheat the over to 425F. Line a pie pan with half the pastry dough. Mix the sugar and flour in a large bowl. Add the peaches and lemon juice and toss well. Pile the fruit into the lined pie pan. Roll out the top crust and drape it over the pie. Crimp or flute the edges and cut several vents into the top. Bake for 10 minutes then lower the heat to 350F and bake 30-40 minutes more, until the top is browned.

**from the Fannie Farmer Cookbook

***I baked it for longer - probably an hour total