Peach Pie
See cookbook-desserts inthekitchenonline.com for double pie crust.
Pie filling
4 cups sliced peaches
1/2 cup sugar
dash of salt
4 tablespoons flour
2 tablespoons butter, melted
1/2 teaspoon vanilla
Combine all ingredients for filling and put in the bottom of the prepared crust, rolled to about 14 inches in diameter. Fold edges over the peaches. Or, roll both bottom and top crust, fluting the edges and venting the top. Bake in a 350 degree preheated oven for an hour until the filling bubbles and the crust is golden