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Slice the peaches and mix with the sugar, flour, cinnamon, and lemon juice.
Line a pie pan with one pie crust.
Pour the peaches onto it, then top with another crust. Cut slits in the crust or cut your initial or stamp out a few decorative cuts with those cute little pie crust cutters.
Bake at 425 for 45 minutes. If the edges of your pies tend to get too browned, cover them with foil for the first 30 minutes.