Servings: 6 Time: 40 minutes
Ingredients:
1 tablespoon sugar
1 tablespoon butter
Pastry for a double-crust-8-inch pie
4 cups fresh peaches, washed, peeled and sliced
½ cup sugar
¼ teaspoon cinnamon
1/3 cup all-purpose flour
Instructions:
1. Preheat oven to 220°C. Combine a bowl of sugar, flour, cinnamon and mix in the peaches. Pour mixture into butter-greased pastry pan.
2. Cover top with crust, seal the edges and cut splits in it. Sprinkle with sugar. Cover edges with foil to avoid over browning.
3. Bake for 35-40 minutes but take out foil in the last 10 minutes of baking. Bake till juice starts to bubble through the splits in the crust.
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