Categories: Fruits, Misc. 
      Yield: 8 servings 
  
      1 pk For 9-inch two-crust pie            6 c  Sliced fresh peaches 
    3/4 c  Packed brown sugar                       -(8 to 10 medium) 
    1/4 c  Apricot jam or preserves            1 ts Lemon juice 
    1/3 c  All-purpose flour                   1 tb Margarine or butter 
    1/4 ts Ground cinnamon                 
  
  Make this southern favorite at summer's peak with juicy, ripe peaches. Heat 
  oven to 425 degrees. Prepare pastry. Mix sugar, flour and cinnamon in large 
  bowl. Stir in peaches, apricot jam and lemon juice. Turn into pastry-lined 
  pie plate. Dot with margarine. Cover with top crust that has slits cut in 
  it; seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to 
  prevent excessive browning. Remove foil during last 15 minutes of 
  baking.Bake about 45 minutes or until crust is brown and juice begins to 
  bubble through slits in crust. Serve with ice cream and Raspberry-Currant 
  Sauce if desired. 8 SERVINGS; 400 CALORIES EACH FOR 9-INCH PIE.