3 1/2 cup sliced peaches (canned in heavy syrup) 1 pie shell 1/2 cup brown sugar 2 Tbsp. flour dash of salt 2/4 cup syrup from peaches 3/4 cup butter 1 tsp. lemon juice
Place peaches in a 9-inch pie crust. Combine sugar, flour, salt and peach syrup. Add butter and cook until thick. Remove from heat. Add lemon juice. Pour over peaches. Make lattice top crust. Bake in hot oven at 425 degrees for 30 minutes.
