Grandma Difranco's Peach Pie Filling

My grandmother is an amazing cook and has passed down so many amazing recipes. This was her and my grandfather's favorite pie. We generally have a lot of seasonings in our dishes but when it came to peach pie, my family always felt simple was the best route. This recipe really is simple but it allows the flavor of the peaches to be the star.

• Ready In: 1 hr 25 mins
• Serves: 8
• Yields: 1 pie

Ingredients

• 5  lbs  peaches
• 1  cup sugar
• 2  teaspoons cinnamon
• 4  tablespoons flour
• 2  tablespoons butter
• 2  pie crusts

Directions

1. Peel and slice peaches, they should be about 1/4 of an inch thick.
2. Add sugar to sliced peaches (add more if needed depending on tartness of peaches, taste the mixture to check it).
3. Mix in cinnamon and flour.
4. Place in pie crust lined deep-dish 9" pan (either store bought crust or your own recipe).
5. "Dot" the top of the pie with butter (cut butter into small pieces and place all over the top of peach mixture).
6. Place top crust over the pie and seal the edges (pinching and fluting), then with a small pointed knife cut a series of small holes to vent (approximately 30 to 40 tiny holes).
7. Place a thin piece of foil around just the edge of the pie.
8. Bake at 425 degrees for approximately 30 minutes, then remove foil and bake 20 to 30 minutes longer until the crust is evenly baked to a golden brown.
9. Allow to cool at least an hour before cutting.