Fresh Peach Pie

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Pastry for a double-crust pie

3/4 to 1 c sugar

2 T quick-cooking tapioca

1/4 tsp salt

1 tsp almond extract

1/4 tsp cinnamon

1/4 tsp nutmeg

5 cups peeled and sliced fresh peaches or frozen peach slices

2 T butter

  1. Preheat oven to 375 F.
  2. Combine sugar, tapioca, salt, cinnamon and nutmeg in a medium bowl.
  3. Add peaches and lemon juice. Toss to coat peaches with the sugar mixture.
  4. Roll out bottom crust and fit it into the pie plate. Add the peach mixture, mounded high, and dot with butter.
  5. Roll out the top crust and fit it carefully over the mounded peach filling. Flute the edges and cut slits in the top.
  6. Place pie on a cookie sheet (with edges if possible), place pie shield on top to cover the fluted edges (or carefully fold foil over the edges