Cooking Thursday

It's peach season in our area!  I love fresh peaches.  Bob likes them too, but his favorite way to eat peaches is in a pie.  I made his favorite peach pie this week, and thought I would share it with you.  This pie filling is so easy to put together, and if you are like me and use Pillsbury pie crust, you can have it in the oven in no time.
I also freeze this pie filling. Make it as directed and put it in a freezer bag. When you are ready to make the pie, all you need is the crust. I thaw the filling, add about 2 tablespoons of flour right into the freezer bag, seal it and mix it in. Then pour it into the crust and finish as directed on recipe. It turns out great and gives you the taste of summer!

Peach Pie

Pastry for 9 inch, 2 crust pie
5 cups sliced fresh peaches
1 teaspoon lemon juice
1 cup sugar
1/3 cup flour
1/4 teaspoon cinnamon
2 tablespoons sugar

Heat oven to 425 degrees. Prepare pastry, and place one crust into 9 inch pie plate.
Mix peaches and lemon juice.
Mix 1 cup sugar, flour and cinnamon; stir peaches into mix.
Turn into pastry lined pie plate. Cover with top crust, and place slits in crust.
Seal crusts and flute edges.
Brush water over top crust and sprinkle 2 tablespoons sugar on it.
Cover edge of pie with 2 inch aluminum foil to prevent excess browning.
Bake for 30 minutes, remove foil and bake for 15 more minutes or until crust is brown.