If fresh peaches aren't quite ripe, put a few holes in a paper bag and keep the peaches in the bag for a few days until ripened.
- 4 cups sliced fresh peaches (8-10 medium peaches, peeled and sliced)
- 1 cup sugar
- 3 Tbsp flour
- 4 tsp lemon juice
- pinch of salt (1/8 tsp)
- pastry for a double-crust pie
Wash peaches, peel, then cut in half.
Scoop around the pit with a measuring spoon to get the pit out.
Slice peaches. Toss with lemon juice.
Combine sugar, flour and salt in a bowl.
Toss with sliced peaches and lemon juice mixture.
Turn into a pastry-lined pie plate, top with pastry.
Seal and flute edges of pastry.
Toss with sliced peaches and lemon juice mixture.
Turn into a pastry-lined pie plate, top with pastry.
Seal and flute edges of pastry.
Score top crust.
Bake 15-20 min. in preheated 450 degrees F oven.
Lower temperature to 350 degrees F.
Bake 25-30 minutes more or until crust is lightly golden.
