Peach Crunch Pie

• 3/4 cup sugar
• 2 tbls. butter
• 1/4 cup flour
• Unbaked pie shell
• 14 canned peach halves (fresh are better)
• 1/4 cup peach juice
• 2 tbls. lemon juice

If using fresh peaches, peel, cut in half and remove the stones. Place in a large bowl, pour lemon juice over the peaches to retard browning, and coat the peaches with lots of sugar. Let sit overnight to produce peach juice.

Mix the sugar, butter and flour into crumbs that look like coarse corn meal. Sprinkle half of crumbs in bottom of the pie shell, add the peaches, peach juice, lemon juice and cover with rest of the crumbs. Bake at 375° F until crust is done and crumbs are well browned, about 1 hour.

Do the same for fresh, frozen or canned cherries.