| 1 | Make this southern favorite at summer"s peak with juicy, ripe peaches. |
| 2 | Heat oven to 425 degrees. |
| 3 | Prepare pastry. |
| 4 | Mix sugar, flour and cinnamon in large bowl. |
| 5 | Stir in peaches, apricot jam and lemon juice. |
| 6 | Turn into pastry-lined pie plate. |
| 7 | Dot with margarine. |
| 8 | Cover with top crust that has slits cut in it; seal and flute. |
| 9 | Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning. |
| 10 | 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. |
| 11 | Serve with ice cream and raspberry-currant sauce if desired. |
| 12 | 8 servings; 400 calories each for 9-inch pie. |
