Pastry for two crust pie
5 cups sliced fresh peaches, about 9 medium, skins removed
1 teaspoon lemon juice
1 cup sugar
1/4 cup flour
1/4 teaspoon ground cinnamon
2 tablespoons butter
Heat oven to 425 degrees. Prepare pastry. Mix peaches and lemon juice. Mix sugar, flour and cinnamon; stir into peaches. Turn into pastry-lined 9 inch pie plate; dot with butter. Cover with top crust that has slits cut in it; seal and flute. Brush top of crust with milk for a shiny glaze.
Bake until crust is brown and juice begins to bubble through slits in crust, 35 to 45 minutes. Serve warm.
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