Peach Pie

3 1/2 cups fruit (drained, save reserved juice recipe)
3/4 cups sugar
4 Tbsp flour
1/2 tsp cinamon
1/4 to 1/2 cup fruit juice (use save reserved juice)
1 Tbsp. butter

Combine ingredients and heat til thickened. Place filling in pastry shell, placing pastry on top of filling. (See above for No-Fail Pie Crust recipe). Bake for 425° for 35 minutes.

Note: Zelphie uses 2 jars of her canned peaches when making her peach pie.

Submitted by Zelphie Winegar