5 to 5 ½ cups sliced peeled fresh peaches (5 to 6
1 teaspoon lemon juice
1 package (12 oz) frozen Pie Crusts (2 Count)
Place cookie sheet on oven rack. Heat oven to 400°F.
In large bowl, mix sugar, flour and cinnamon. Stir in peaches
and lemon juice. Spoon into frozen crust. While second crust is
still in pan and frozen, remove crimp with sharp knife. Remove
crust from pan and center frozen crust upside down on top of filled
pie. Let thaw 10 minutes; crimp edges together. Cut 2 or 3 slits in
top crust. Cover edge of crust with pie shield or foil strips.
Bake on cookie sheet about 45 minutes or until crust is golden
brown and juice is thick and bubbly. Cover entire top of pie
loosely with foil if crust is getting too brown. Cool on cooling
rack at least 2 hours.