Perfect Peach Pie

skinned Slice the peaches and add all the other ingredients. Check for taste and adjust. Let macerate for about 1/2 hour while you make the crumb topping. Assemble and bake at 375F for about 1 hr. Place pie plate on a cookie sheet to avoid spill-overs.

Crumb Topping. Put 3/4 C flour, 1/2 stick butter-in slices, and 1/2 cup sugar in FP, and give it short quick zaps until it resembles tiny peas. Sprinkle on peaches. Crust: I use the recipe on the Crisco label. When I'm in a hurry I use a frozen crust.

AGAIN THIS WAS ALWAYS MADE WITH PEACHES FROM STYERS.