Old Fashioned Peach Pie

2 pie crusts.

1 tsp. salt

3/4 c. Crisco shortening

4 1/2 to 5 1/2 tbsp. cold water

2 inch layer then an inverted

9 inch pie pan. Place in pan. (If crust should crack a bit, simply patch it together.)

PEACH FILLING:

5 or 6 lg. fresh peaches (5 generous cups, peeled & sliced)

Juice of 1/2 fresh lemon

2/3 c. sugar

1/4 c. flour

1/4 tsp. cinnamon

3 tbsp. butter, cut into bits

425 degrees. Mix peaches and lemon juice. Add sugar, flour and cinnamon. Mix well. Turn into pastry and dot with butter. Roll out remaining dough. Moisten rim of bottom crust with water and put top crust in place. Trim overhanging pastry within

1 inch of edge, and fold and roll top edge under bottom edge, pressing together to seal. Cut a few slits in top crust to allow steam to escape. Cover edge of pastry with strip of aluminum foil to prevent over- browning. Bake

35 to 45 minutes in a

425 degree oven. Remove foil strip for the last

15 minutes. Serve warm.