Peach Pie Prep: 45min; Bake: 45min; Makes 8 servings Pastry for Two-Crust Pie 2/3 cup sugar 1/3 cup all-purpose flour 1/4 teaspoon ground cinnamon 6 cups sliced peaches (6 to 8 medium) 1 teaspoon lemon juice 1 tablespoon stick margarine or butter 1. Heat oven to 425 degrees. Prepare pastry 2. Mix sugar, flour and cinnamon in large bowl. Stir in peaches and lemon juice. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2-to 3- inch strip of aluminum foil to prevent excessive brown- ing. Remove from foil during last 15 minutes of baking 3. Bake about 45 minutes or until crust is brown and juice begins to bubble through slits in crust. Cool in pie plate on wire rack. Serve warm if desired **Spreads with at least 65% vegetable oil can be substituted 1 Serving: Calories 410 (Calories from Fat 170); Fat 19g (Saturated 5g); Cholesterol 0mg; Sodium 280mg; Carbohydrate 59g (Dietary Fiber 3g); Protein 4g Apricot Pie: Substitute 6 cups fresh apricot halves for the peaches Timesaving Tip Substitute 6 cups frozen sliced peaches, partially thawed and drained, for the fresh peaches Pastry for Two-Crust Pie Turn desired filling into pastry-lined pie plate, 9x11/4 inches. Trim overhanging pastry 1/2 inch from rim of plate. Roll other round of pastry. Fold into fourths and cut slits so steam can escape Place pastry over filling and unfold. Trim overhanging edge of top pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flut. Or prepare Lattice Top (below) if desired Easy Lattice Top: Place 5 to 7 strips on filling. Rotate the pie plate 1/4 turn and place 5 to 7 strips crosswise over top at right angles. Do not weave strips
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