Peaches Pie

Name: Peaches Pie
Ingredients: 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

8 ingredients

4 steps

Ingredients

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

Directions

1

Line a 9-in. pie plate with bottom crust. Trim pastry to 1 in. beyond edge of pie plate; set aside.
2

In a large bowl, combine the peaches, lemon juice and extract. Add sugar, tapioca and salt; toss gently. Let stand for 15 minutes.
3

Pour into crust; dot with butter. Roll out remaining pastry; make a lattice crust. Seal and flute edges.
4

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.