Contributor: Ann Bridges
CC Original
Use plain pastry.
3 1/2 cups sliced canned peaches, drained
1/2 cup brown sugar
2 T flour
salt
1/4 cup margarine
2 tsp lemon juice
1/4 cup peach syrup
Place peaches in 9" pie shell. Combine sugar, flour, salt and peach syrup; add butter. Cook over medium heat, stirring constantly until thick. Remove from heat, add lemon juice and pour over peaches. Make a lattice top crust. Bake at 425 degrees for 30 minutes.
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