Old Fashioned Peach Pie

I bought a bunch of Chambersburg peaches at the Amish market.  These are delicious cling free peaches and I love cooking with them.

 I peeled the peaches and sliced them.

 Then added 1 c. of sugar, 1/2 C. flour, a pinch of salt and the juice of 1/2 lemon.

 I made a pate' brisee for this pie.  It is a heavy filling so it calls for a substantial crust.

 I place my dough in 2 baggies and roll it out in the baggies which makes it easier to handle.

 I sprinkled the top with cinnamon sugar before I baked it.  It bakes at 425 degrees for the first 15 minutes and then you lower the temp to 350 and continue to bake it.  It bakes for about another hour but the true test of a pie being done is when you see the filling bubbling.  You can see some of the peach filling which seeped out of the pie on the lower front.  When the filling has thickened like this, the pie is done baking.

Sorry I can't show you a cut piece or tell you how this tastes because it is wrapped and ready to be given away.  I hope it tastes good!