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Peach Pie

Pastry for double-crust pie (9 inches)
5 cups sliced peeled fresh peaches
1 tablespoon lemon juice
1/2 teaspoon almond extract
1 cup sugar
1/4 cup quick-cooking tapioca
1/4 teaspoon salt
2 tablespoons butter

Line a 9-in. pie plate with bottom crust. Trim pastry to 1 in. beyond
edge of pie plate; set aside. In a large bowl, combine the
peaches, lemon juice and extract. Add sugar, tapioca and salt; toss
gently. Let stand for 15 minutes. Pour into crust; dot with

Printed from tasteofhome.com Oct 11, 2008

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Peach Pie cont.

butter. Roll out remaining pastry; make a lattice crust. Seal and
flute edges. Cover edges loosely with foil. Bake at 425° for
20 minutes. Remove foil; bake 20-30 minutes longer or until crust is
golden brown and filling is bubbly. Cool on a wire rack.

Yield: 6-8 servings.