Peach Pie

Peach Pie 3/4 c sugar, plus 2 tablespoons for top 1/3 c all-purpose flour 1/4 tsp cinnamon 6 c fresh peaches, peeled and sliced 1 pkg refrigerated pastry for double-crust pie 1 Tbsp butter Preheat oven to 425 degrees. Stir together 3/4 cup sugar, flour, and cinnamon in large bowl. Add peaches and gently toss to coat. Place one pastry in a 9-inch pie plate; dot pastry with butter. Add peach mixture. Cover with top crust. Cut slits in the top, seal, and crimp edges. Sprinkle top with remaining 2 tablespoons of sugar. Cover edge of pie and bake 45 minutes or until crust is brown and juice begins to bubble. Remove foil for the last 15 minutes of baking.