Instructions: On lightly floured surface, roll out half of the pastry to fit into a 9 inch pie plate; set aside.

In bowl, combine peaches with lemon juice; set aside. In saucepan, melt butter over medium heat; stir in sugar just until blended, about 30 seconds. Remove from heat; stir in flour and salt. Stir into peaches; spoon into pie shell.

Roll out remaining pastry. Using fluted pastry wheel or knife, cut into 3/4 inch wide strips. Moisten pastry rim. Weave strips over filling, pressing ends firmly to rim; trim and crimp edge.

Bake in 425degF oven for 15 minutes; reduce heat to 350degF and bake for 35 minutes longer or until pastry is golden and filling bubbly. Let cool on rack.

Makes 6 to 8 servings.

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