15 medium size peaches (about 6 lbs)
1 large lemon
1 1/4 tsp ground cinnamon
Light brown sugar
All-purpose flour
1/2 cup yellow cornmeal
1 1/2 tsp salt
1 1/2 cups butter flavored shortening
1 Tbsp milk

About three hours before serving or early in day:

Peel and slice peaches. From lemon, grate enough peel to equal 2 tsp and squeeze enough juice to equal 2 Tbsp. In large bowl, toss peach slices with lemon peel, lemon juice, cinnamon, 1 1/2 cups packed brown sugar, and 2/3 cup flour. In another large bowl, stir 3 1/4 cups all-purpose flour with cornmeal and salt. With pastry blender or two knives used scissor fashion, cut in butter flavor shortening to resemble coarse crumbs. With fork, stir in 8 to 9 Tbsp cold water until dough is just moist enough to hold together. Divide dough into 2 balls, one slightly larger. Preheat over to 425 degrees. On lightly floured surface, with floured rolling pin, roll larger ball into a rectangle about 3 inches larger all around than inverted 13 inch X 9 inch glass baking dish. Line baking dish with dough rectangle, allowing sides to over-hang edge slightly. Spoon peach mixture into baking dish. Roll remaining dough into a rectangle 1 inch larger all around than top baking dish. Moisten edge of bottom rust with water. Lift top crust onto filling. Trim edge, leaving 1 inch overhang. Fold overhang under; flute. Cut slits or design in top crust to allow steam to escape while baking. Brush top of pastry with milk; sprinkle with 1 Tbsp brown sugar. Bake 45 minutes or until peach filling begins to bubble and crust is golden, covering if necessary, after 30 minutes to prevent over-browning. Cool pie on wire rack 1 hour to serve warm. Or cool completely to serve later. Makes 18 servings