1 1/4 cups sugar-I used not packed dark brown sugar
1/3 cup flour-I used instant tapioca instead-about 3 tablespoons
1/2 teaspoon cinnamon-I used a generous double strength cinnamon
1 tablespoon fresh lemon juice
1 tablespoon organic fair trade black strap molasses (my input)
4 cups fresh peaches-sliced, and pealed-I used my frozen ones-6 cups
2 tablespoons butter-slivered
pastry for double crust 9 inch pie I use the recipe in the original betty crocker cookbook-standard recipe
to this recipe I also add about a teaspoon of candied ginger that I sliced very thin.
To the bowl of thawed peaches add all the ingredients except the butter and the ginger.
to the prepared pie crust-add the filling-sprinkle the ginger on top and then the slivered butter on top
cover with prepared pastry top and bake til bubbly in 375 degree oven for 50 to 60 minutes.
just awesome as it came out a little carmelized with the molasses, brown sugar and butter, and the ginger is so excellent