• Preheat the oven to 375 F. degrees.

If using a homemade Pie Crust

• On a large piece of parchment paper roll out the pie crust until it is about a 10 inched round. Pick the parchment paper up by two corners and transfer it to a cookie sheet with a low edge. Set aside.

If using a flat Premade Store Bought Pie Crust

• Remove the pie crust from the refrigerator. Unroll or open the pie crust and flatten it on the parchment paper it come in.
• Pinch any pieces of the pie dough together if it has torn. Flatten it out into a circle using you hands.
• Transfer the sheet of pie crust to a fresh piece of parchment paper and place on a cookie sheet with a low edge. Set aside while making the pie filling.

Mix the peach pie filling

• In a large bowl measure the lemon juice or mix the Fruit Fresh with water.
• Peel, pit and slice the peaches into the bowl occasionally tossing the fruit to cover with the lemon juice or Fruit Fresh to prevent browning.
• Mix the ½ cup of granulated sugar with the flour using a whisk. Whisk until there are no large lumps of flour.
• Add the flour and sugar mixture to the bowl of sliced peaches. Gently fold the peaches with the flour mixture until the flour is moistened and combined evenly with the fruit.
• Pour or spoon the peach mixture into the center of the pie crust.
• Quickly fold the edges of the pie crust over the peach pie filling, trapping the filling in the center of the pie crust.
• If the crust cracks near a fold pinch the dough together to prevent leakage while baking.
• Dot the top of the peach filling with the butter.
• Sprinkle the remaining 2 tablespoons of granulated sugar over the edges of the pie crust.
• Bake the peach pie in the preheated oven for 30 to 35 minutes or until the pie crust is a light golden brown.
• Remove the baked pie from the oven and allow the pie to cool completely before serving.