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Submitted by: Namoi Townsend from Nixa, MO
Originally shared on the web 12/07/2016

2 9-inch pie crusts, unbaked
5 c. peaches, peeled, halved, pitted and sliced
1 t. lemon juice
1 c. sugar
1/4 c. all-purpose flour
1/4 t. cinnamon
2 T. butter, diced

Line a 9" pie plate with one crust; set aside. In a bowl, toss together peach slices and lemon juice. In a separate bowl, stir together sugar, flour and cinnamon; mix with peaches. Turn peach mixture into pie crust; dot with butter. Cover with remaining crust. Pinch and flute edges of crust; cut several slits in crust with knife tip. Bake at 425 degrees for 35 to 45 minutes, until crust is golden and juice begins to bubble through slits in crust. Serves 6.