2 sticks or 1 packet Betty Crocker pie crust mix
5 cups sliced fresh peaches (about 9 medium)
1 tsp. lemon juice
1 cup sugar
1/4 cup Gold Medal flour
1/4 tsp. cinnamon
2 tbsp. butter or margarine

Heat oven to 425F. Prepare pastry for 9" two-crust pie as directed on package. Mix peaches and lemon juice. Stir together sugar, flour and cinnamon; mix with peaches. Turn into pastry-lined pie pan; dot with butter.

Cover with top crust which has slits cut in it; seal and flute. Cover edge with 2 to 3" strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.

Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through slits in crust.


Frozen Peach Pie:
Substitute 3 pkgs (12 oz each) frozen sliced peaches, partially thawed and drained, for fresh peaches; decrease sugar to 1/2 cup.

Canned Peach Pie:
Substitute 2 cans (29 oz each) peach slices, drained, for fresh peaches; decrease sugar to 1/2 cup.

Fresh Apricot Pie:
Substitute 5 cups apricot halves for the sliced fresh peaches.