I LOVE pie... any pie, but peach is one of my all time favorites. I can't get enough!
8-10 peaches, pitted and sliced (10 small peaches or 8 medium)
1/3 cup flour
1 cup sugar
1/4-1/2 tsp. cinnamon
1/4 cup butter
1 recipe for double pie crusts
Heat oven to 425 degrees.
Mix flour, sugar, cinnamon and butter until crumbly.
Place 1 pie crust in bottom of pie plate. You can brush the crust with 1 beaten egg to keep crust from getting soggy, but this is optional. Place a layer of peaches on bottom crust, sprinkle crumbly sugar and butter mixture over peaches. Repeat layers.
Place 2nd pie crust on top and crimp edges. Cut vent holes in top crust. Place pie on a cookie sheet to prevent accidental spills in your oven.
Bake at 425 degrees for 15 minutes, then LOWER oven temperature to 350 degrees and bake for additional 30-40 minutes, until you see bubbles coming out of your top crust.
Allow to cool and set up before serving. Cooling may take a few hours, if it last that long!
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