Karen Polizzo’s Peach Pie

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• 5 c. fresh peaches, skinned and sliced (I use 6 medium)
• 1 c. white sugar (a little more – peaches need a little more)
• ¼ c. flour
• ¼ tsp. Cinnamon
• 1 tsp. Fresh lemon juice

Make double crust – see above recipe - combine dry ingredients, add rest, mix to coat - -put in pie crust (not cooked), add top crust. Bake 425 for 30 minutes with foil over the edge of the crust, then remove foil and cook for another 15 minutes. Crust should be evenly brown –can sprinkle sugar over crust or paint an egg wash over crust before baking.