5 to 6 c. ripe peaches, peeled or not, sliced
3/4 c. sugar
1 tbsp. quick tapioca
1/4 tsp. salt
1 tsp. cinnamon
2 tsp. lemon juice
butter for dotting
Unbaked crusts for top & bottom

Combine prepared fruit with all ingredients. Pour into pie shell. Dot with butter and cover with either a top crust or lattice crust. Seal edges and bake at 400 degrees until brown and bubbly.

NOTE: I prefer the lattice crust. Also a mixture of fresh peaches and blueberries, fresh or frozen is wonderful.