BROWN SUGAR PEACH PIE

This recipe is from the Canadian Living website. I bought a case of BC peaches on the weekend, so this seemed like a good recipe to try. I even made my own pie crust (Grandpa Jones always says to use the recipe on the bottom of the Tenderflake lard package, so that's what I used.)

1 pastry for double-crust pie
6 peaches, peeled and sliced
1 tbsp. lemon juice
1/4 c. butter
1/2 c. brown sugar
2 tbsp. flour
1 pinch salt

Roll out half the pastry and fit it into a 9" pie plate. Toss peaches with lemon juice and set aside. Melt butter in a saucepan and add brown sugar, stirring till it melts. Add flour and salt, then stir into peaches. Pour into the pie shell, then roll out the remaining pastry and cut into strips. Lay strips across the pie to create a lattice top, and pinch around the sides, sealing with a bit of water. Bake at 425 F for 15 minutes, then reduce heat to 350 F and continue baking for 35-40 minutes until golden and bubbly. Cool before serving.