Peach Pie

Peaches are my favorite summer fruit.  I have memories of picking the white peaches off my uncle’s tree and the sticky juice running down to my elbow.

Peaches are best, I think, just peeled and sliced.  But, sometimes a cobbler or pie is called for!

Peach Pie

8-10 ripe peaches

1/2 cup sugar

2 T flour

2 Pillsbury pie crusts

Combine peach chunks, flour and sugar in a saucepan.  Cook until the mixture becomes thick.

Pour into one unbaked pie crust.  Top with the second crust.  Prick holes in the crust and top with a little butter and sugar.

Bake at 350 degrees until crust browns, approx. 20-30 minutes.