Fresh Peach Pie

Line 9-inch pie plate with pastry.

Mix sugar, salt and flour. Sprinkle 2 tablespoons of this mixture over bottom of pastry. Arrange half the peaches in the pastry shell.

Sprinkle with half the remaining sugar-flour mixture.

Arrange remaining peaches, then sprinkle with rest of sugar mixture.

Combine melted margarine and lemon juice.

Drizzle evenly over peaches in shell. Cut remaining pastry in strips 1/2-inch wide and arrange crisscross on top of fruit.

Turn edges of pastry under and crimp or flute as desired.

Bake in moderately hot oven (425°) for 15 minutes.

Reduce heat to 375° and continue baking 30 minutes.

The little trick of flavoring with lemon juice and margarine works well with other fruit and berry pies.