---------- Recipe via Meal-Master (tm) v8.02
  Categories: Fruits, Misc
       Yield: 8 servings
       1 pk For 9-inch two-crust pie
     3/4 c  Packed brown sugar
     1/4 c  Apricot jam or preserves
     1/3 c  All-purpose flour
     1/4 ts Ground cinnamon
       6 c  Sliced fresh peaches
            -(8 to 10 medium)
       1 ts Lemon juice
       1 tb Margarine or butter
   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.