Niagara Peach Pie

• 16 ounces peach flesh
• 1 tablespoon lemon juice
• 2/3 cup granulated white sugar (4.6 oz.wt.)
• 3 1/2 tablespoons cornstarch (1 oz.wt./28 grams)
• 2 tablespoons butter (1 oz.wt.)

Make up enough pastry for a 2-crust 9-inch pie (about 16 ounces pastry).

Heat oven to 450 degrees F.

Peel the peaches by dipping them in boiling water for 15 to 30 seconds, then plunging them into cold water. Remove the pits and slice. In a small bowl combine the peaches with the lemon juice. With a whisk, mix the sugar and cornstarch in a medium bowl. Stir the peach mixture into the sugar blend and set aside.

Line a 9-inch pie plate with 9/16 of the pastry. Ladle in the pie filling; dot with butter. Cover with pastry top. Make slashes near the center, and prick with fork.

Bake in a hot oven (450 degrees F.) for 15 minutes.

Reduce heat to 350 degrees F. and bake 50 to 55 minutes more.

Cool to room temperature before eating.

Yield: one 9-inch pie