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Peach Pie (Makes 8 Servings)

Pastry for 1 (9-inch) double-crust pie
7 cups peaches, peeled, cored and sliced
1/2 cup firmly packed brown sugar
4 tablespoons all-purpose flour
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 tablespoon butter
1 large egg, beaten
Preheat oven to 375F.

Line a nine-inch pie pan with unbaked pastry dough.

Trim edges.

Mix peaches, brown sugar, flour, lemon juice, cinnamon and salt together until well combined.

Pour into pie shell and dot with butter.

Cover pie with top crust and crimp edges.

Brush with beaten egg and make a cross in the center with the tip of a paring knife for a vent.

Bake 45 to 55 minutes, until crust is golden and filling bubbles.

Remove from oven and cool on a wire rack before serving.
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