Brown Sugar Pie (blueberry variation follows.)
Pastry for 2-crust pie
1/2 c. granulated sugar
1/4 c. brown sugar, firml packed
3 tb. flour
1/4 - 1/2 tsp. cinnamon
1/8 tsp. salt
5 c. sliced peeled fresh peaches
1 Tb. lemon juice (optional)
1/4 tsp. almond extract (optional)
2 Tb. butter or margarine
Combine sugar, flour, cinnamon and salt.
Sprinkle peaches with lemon juice and almond extract.
Add sugar-flour mixture to peaches and mix gently. Turn in to pastry-lined 9" pie pan. Dot with butter. Adjust top crust and flute edges; cut vents. (Use lattice top, if desired.)
Bake in hot oven (425ºF.) about 35 - 45 minutes, or until juices start to bubble in vents and crust is golden. Serve slightly warm with ice cream, if desired.
Spread 2 c. blueberries in pastry-lined pan. Sprinkle with half the sugar-flour mixture and half the lemon juice. Top wtih 2 1/2 c. sliced fresh peaches. Sprinkle with remaining sugar-flour mixture and lemon juice. Omit almond extract. Dot with butter. Add top crust and bake like Brown Sugar pie.