INGREDIENTS:
* 3 1/2 cups sliced peaches
* pastry for 2-crust 9-inch pie
* 1/2 cup light brown sugar, packed
* 2 tablespoons all-purpose flour
* dash salt
* 1/4 cup butter
* 2 teaspoons lemon juice
PREPARATION:
Place peaches in pastry-lined 9-inch pie plate. Combine the brown sugar, flour, and salt in a saucepan. Add butter. Cook, stirring constantly, until thick and smooth. Remove from heat; stir in lemon juice then pour over peaches.
Make a lattice-style top crust. Bake at 425° for 25 to 35 minutes.
*To make a lattice top crust, cut dough into 1/2-inch-wide strips. Arrange dough strips across top of filling. Form the lattice by arranging more dough strips at right angle to first set of dough strips, weaving the strips if you wish. Trim dough strips even with the overhang on bottom crust. Tuck ends of dough strips and overhang under; press to seal. Crimp edges.
From About.com Southern Food
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