Peaches are my favorite summer fruit. I have memories of picking the white peaches off my uncle’s tree and the sticky juice running down to my elbow.
Peaches are best, I think, just peeled and sliced. But, sometimes a cobbler or pie is called for!
8-10 ripe peaches
1/2 cup sugar
2 T flour
2 Pillsbury pie crusts
Combine peach chunks, flour and sugar in a saucepan. Cook until the mixture becomes thick.
Pour into one unbaked pie crust. Top with the second crust. Prick holes in the crust and top with a little butter and sugar.
Bake at 350 degrees until crust browns, approx. 20-30 minutes.