CARAMEL PEACH PIE

FOR THE FILLING:
2/3 cup brown sugar
1/3 cup flour
1/3 cup margarine
3 tbsp. corn syrup
1 tbsp. lemon juice
FOR THE PIE:
6 fresh peaches (or 3 1/2 cups canned peaches)
pastry for a 2 crust pie

In a saucepan, combine all ingredients for the filling and cook until thickened; cool.

Place peach halves in unbaked pastry shell. Pour cooled filling over peaches. Put on a lattice top crust.

Bake at 400 degrees F for 35 minutes.

Source: Just Peachy by Jill Winters