Peach Pie

4 to 5 slices fresh peaches

3/4 c. sugar

2 tbsp. melted butter

3 tbsp. flour

1/4 tbsp. cinnamon, nutmeg, lemon juice or almond (optional)

Mix the ingredients and gently fold into peeled, sliced peaches.

Pour into 9 inch pie tin lined with pastry. Cover with top crust or lattice crust. Seal. Flute and prick with fork. Brush lightly with cold water or cream. Sprinkle 1 teaspoon sugar on top of crust.
Place pies on a cookie sheet to catch any over flow. Bake at 400 degrees for 45 minutes or until done.

Don't forget to make an extra pie for the freezer. Prepare as above but instead of baking wrap pie and freeze.

If you freeze the pie do it before baking it, don’t defrost it when the time comes. Bake it unwrapped at 425°F (220°C) for 15 to 20 minutes, then lower the temperature to 350°F (175°C) for the remainder of the cooking time. The total baking time will be about 20 minutes longer than for an unfrozen pie.