4 to 5 peaches (enough to cover pie shell)
1 cup of brown sugar
1 generous tablespoon of butter
3 tablespoons of flour (rounded)
Fill unbaked pie shell with peach halves.
Mix brown sugar, butter and flour to a consistency of thick frosting.
Add hot water if necessary.
Pour sauce over peaches.
Bake in moderate (350 degree) oven until browned.
Serve with whip cream or ice cream.
Submitted by Mary Barr to the 70 Anniversary Cookbook
of the Renfrew Victoria Hospital Auxiliary of Renfrew
