Preparation time: 20 minutes
Preheat oven at 200° C (400° F)
Cooking time: 50 minutes

1. Divide the pastry in half. Roll out one half into a circle and line a 22 cm (9") pie plate.
2. Toss the sliced peaches in a bowl with the lemon juice.
3. Combine the sugar, cornstarch and cinnamon and toss with the peaches.
4. Place into the pie shell.
5. Roll out the remaining pastry and place the top crust onto the pie, pressing and crimping the edges to seal. Cut a few small vents in the top of the pie to allow steam to escape. (Alternately, top with a lattice crust.)
6. Bake in a 200° C (400° F) oven for 10 minutes. Reduce the heat to 180° C (350° F) and continue baking for about 40 minutes more or until the pastry is golden and the filling is bubbling and slightly thickened.
7. Serve warm or at room temperature, with whipped cream or ice cream if desired.