Enough pastry for a 23cm double crust pie

Five cups fresh peaches, sliced

One cup sugar

½ cup all-purpose flour

¼ to ½ teaspoon cinnamon

- Two tablespoons butter

Two tablespoons sugar


  • Preheat oven to 220°C
  • Stir together flour, one cup sugar and cinnamon, then set aside.
  • Wash, peel and slice fresh peaches.
  • Mix together peaches with the cinnamon-sugar mix.
  • Pour mix in pastry-lined pie pan and dot with butter.
  • Cover with top crust, cut in slits and seal the edges.
  • Sprinkle top with two tablespoons of sugar.
  • Cover the edges with foil to prevent over-browning.
  • Bake 35 to 45 minutes. Remove foil for the last 15 minutes of baking. Wait until crust is browned and juice begins to bubble through the crust slits.
  • Pie may be frozen for future use.