Kristin's Perfect Peach Pie
Pillsbury package of 2 crusts
1/2 cup sucanot (or sugar)
1/3 cup whole wheat pastry flour (or all-purpose)
1 t cinnamon
6 cups sliced peaches - about 6-8 medium ones (no need to peel them)
1 t lemon juice
1 T butter or margarine
Preheat oven to 425.
Place bottom pastry crust in pie plate. Mix flour, sugar, and cinnamon together in a large bowl. Add in sliced peaches and lemon juice, and gently toss to coat.
Turn into pie crust, and dot with butter. Cover with top pastry. Seal, flute, and cut a few slits in the center for ventilation.
Cover edges with aluminum foil and bake for 30 minutes. Remove foil and bake 15 minutes longer or until crust is golden brown, and fruit mixture is starting to bubble. Cool on wire rack.
Serve warm with vanilla ice cream or whipped cream.