That breeze you feel is summer flying by ...

Okay I admit it ... not long ago I was whining a little ... okay maybe more than a little, but you have to consider I live in northern Michigan where it's very unusual for our summer to spike a long stretch of temps in the 90s and humidity right about there too. So, I whined. Air conditioning is not usually necessary in my area so it didn't matter that our window unit was broken ... rather it didn't matter until last week! Anyway, summer is almost over and there is the feel of fall in the air this week with temps down in the low 70s and nights around 45 (much more Michigan-like).

Peaches are coming into season and this recipe will make you want to freeze some fresh peaches to thaw during the long winter :)

PEACH PIE

Two pie crusts (I use the premade available from the market in the dairy case)
2/3 cup granulated white sugar
1/3 cup all purpose flour
1/4 teaspoon ground cinnamon
6 cups sliced peaches (6-8 medium)
1 teaspoon lemon juice
1 tablespoon butter or stick margarine, if desired

1. Heat oven to 425.
2. Line pie plate with one pie crust
3. Mix sugar, flour and cinnamon in large bowl, stire in peaches and lemon juice. Pour onto the pie crust.
4. Cut butter or margarine into small pieces; sprinkle over the peach mixture.
5. Cover with top pastry, cut 5-6 slits in the top pastry, seal and flute the edge.
6. Cover edge with 2-3 inch strip of aluminum goil to prevent excessive browning. Remove foil for last 15 minutes of baking time.
7. Bake about 45 minutes or until crust is golden brown and juice begins to bubble through the slits in crust. Cool on wire rack at least two hours.

Serves 8. Calories 405/serving.