Basic 9 and 10 inch Peach Pie

Pastry for 9-inch Two-Crust Pie 2/3 cups sugar 1/3 cup all-purpose flour 1/4 teaspoon ground cinnamon 6 cups sliced fresh peaches (6 to 8 medium) 1 tablespoons margarine or butter 10-inch Pie Pastry for 10-inch Two-Crust Pie 1 cup sugar 1/2 cup all-purpose flour 1/4 teaspoon ground cinnamon 8 cups sliced fresh peaches (8 to 10 medium) 2 tablespoons margarine or butter Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour, and cinnamon in large bowl. Stir in peaches. Turn into pastry-lined pie plate. Dot with margarine. Cover with top crust that has slits cut in it; seal and flute. cover edge with 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking. Bake about 45 minutes or until crust is brown and juice begins to bubble through slits in crust. 8 servings; 360 calories each for 9-inch pie, 560 calories each for 10-inch pe.