Peach Pie

Name: Peach Pie
Ingredients: 9-inch pie shell, baked and cooled; 2 1/4 lb. slightly under ripe peaches; 1 c. sugar or 1 c. jam (strawberry, raspberry or blackberry); 2 Tbsp. finely ground tapioca; 4 oz. unbaked pie dough; egg glaze

6 ingredients

6 steps

Ingredients

9-inch pie shell, baked and cooled
2 1/4 lb. slightly under ripe peaches
1 c. sugar or 1 c. jam (strawberry, raspberry or blackberry)
2 Tbsp. finely ground tapioca
4 oz. unbaked pie dough
egg glaze

Directions

1

Preheat oven to 375°.
2

Rinse, peel and pit peaches; slice into small pieces.
3

Combine peaches, sugar (or jam) and tapioca and spread filling evenly in pie shell.
4

Make lid of lattice, spiral or medallion shapes with unbaked pie dough.
5

Brush with egg glaze. Put assembled pie on baking sheet and bake until internal temperature reaches 180° or until filling bubbles up like cooking jam, about 1 hour.
6

Makes 8 servings.