Peach Pie

Bryan Kawakami

• 32 oz. canned peaches
• 1/2 C. sugar
• 1 tsp. cinnamon
• 1/4 tsp. salt, or less
• 3 T. flour
• 1 box Pillsbury piecrust (just unroll)
• 1 tsp. margarine

Preheat the oven to 350°. Drain juice from peaches in a colander, then put peaches in a bowl and set aside. Put sugar and cinnamon in a small bowl and mix well. Add salt in bowl and mix well. Sprinkle the cinnamon mixture over the peaches. Add flour to peaches and mix. Place bottom crust in pie pan then pour the peaches into crust. Dot peaches with margarine. Cover peaches with the top crust and seal. Cut a small X in the center of the top crust. Bake 45 minutes or until cooked.