Peaches Pie
5 cups Peaches (tart apples are best.  Granny Smith are nice.)  Peel.  Pit.  Cut into eighths.
Add:
3/4 c sugar
 3 tbsp flour
1/4 tsp cinnamon or nutmeg if desired
2 tbsp butter, cut up into about 4 pieces

Make the pie crust recipe.  Make a bottom crust by rolling the pie crust dough about 2-3 mm thick and laying it across the bottom of a pie pan.  Trim the excess dough and roll the excess dough out again.  Fill the pie crust.  Add the peaches.  Make the top by making slices of crust about 1 cm wide.  Lay the first layer of strips of crust on top of the pie, separated by about 1 cm.  Lay the second layer of strips in the same way but at about a 30-45 degree angle to the first layer.  Finish by wetting a fork and using it to squish the strips on to the bottom layer.  (Rewet the fork when it gets dry.)

Bake at 400F until the dough is lightly browned (about 40 minutes.)

Source:  Better Homes and Gardens Meredith Publishing, 1962.