About 8 firm peaches 1 cup granulated sugar dough crust for 2 crust pie
Drop peaches into boiling water for 1 minute; remove with a slotted spoon and drop into ice water. Pull off skins. Cut away from pits and cut into slices. You should have about 6 cups fruit. Preheat oven to 350 degrees. Place sugar in a saucepan. Add 1/4 cup water and stir to mix. Heat over medium heat until sugar is melted. Increase heat to medium-high and boil for 3 minutes. Stir peaches into the syrup, reduce heat to low and cook just until peaches are tender. (If peaches are very ripe, you can just stir them to coat with syrup and remove from heat.) Roll out dough about 1/8 to 1/4 inch thick into a large rectangle. Line the bottom and sides of an 11-by-7-inch baking dish with the dough, letting edges hang over. Put half the peaches into the dish. Sprinkle with 1 tablespoon flour and dot with 1 tablespoon butter, cut into bits. Cover with remaining fruit, flour and butter, cut into bits. Pour any extra juice from the pan over the fruit. Pull the crust up over the top, leaving it open in the middle and crimping the edges together. Bake for 40 to 45 minutes, until crust is lightly brown. -- Adapted from "Southern Cooking" by Mrs. S.R. Dull
