Peach Pie

It's tradition that every summer we attend a good old fashioned pig roast at our family friends, the Colson's. Mr. Evans has been helping roast the pig all night long for the past eight years, but I am a new addition (and do not last the night). I usually come in the morning with baked goods, like this Peach Pie.

The recipe is from my Grandma Lorraine and is very loose, so interpret it as you wish. Either way, it makes delicious pie!

Prepare pastry for 9-inch lattice-top pie (i.e. make your own or buy it at the grocery store).

Combine around 1 cup sugar, 3 T flour, 1/2 tsp cinnamon and/or nutmeg and a dash of salt. Add approximately 5 cups of peeled and sliced/diced peaches (I prefer my peaches to be on the firm side so they don't get so mushy when they bake). Mix peaches with dry ingredients.

Pour peach mixture into pie, dot with butter, dash with extra spice if you like and lattice the crust.

Bake at 400 degrees for 45-50 minutes.