Kristi’s Peach Pie

Kristi Winters
Hutchinson, Kansas

Pastry for 1 (9 inch) double crust pie
7 c. peaches peeled, cored and sliced
1/2 c. packed brown sugar
4 T. flour
1 T. lemon juice
1/2 tsp. ground cinnamon
1/2 tsp. salt
1 T. butter
1 lg. egg beaten

Set oven to 375°.  Line a 9 inch pie pan with unbaked pastry dough.  Trim edges.  Mix peaches, brown sugar, flour, lemon juice, cinnamon and salt together until well combined.  Pour into pie shell and dot with butter.  Cover with top crust and crimp edges together.  Brush with beaten egg and sprinkle with sugar.  Make a vent in the middle of the pie.  Bake for 45-55 minutes or until golden brown.

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