6 cups of sliced fresh peaches 1 tablespoon of lemon juice 1 cup of sugar (more if needed) 1/4 teaspoon of salt 2 tablespoons of flour 2 to 3 tablespoons of margarine 1 tablespoon of sugar Pastry for 2 crust pie
Line a 2 quart casserole with pastry. In large bowl, gently toss together peaches, lemon juice, sugar, salt and flour; place in pastry. Dot with butter. Cover with top crust, making four or five slits in top. Sprinkle sugar over top. Bake at 425ºF. for about 40 minutes.
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