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| PEACH PIE | |
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4 c. sliced fresh peaches 3/4 c. sugar 1/4 tsp. tapioca 1 tbsp. lemon juice Pastry for two crust 9 inch pie 1 tbsp. butter Combine peaches, sugar, tapioca, and lemon juice in a bowl. Let stand 15 minutes. Roll out half of the pastry very thin, less than 1/8 inch. Line a 9 inch pie pan. Trim pastry at edge. Roll out remaining pastry very thin. Fill bottom crust with peach mixture. Dot with butter. Cover with top crust. Flute edges. Cut slits on top of crust. Bake in a 400 degree oven for 55-65 minutes. Cool before serving. | |
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recipe reviews #44564
Deb (New York) says:
I have been looking for a recipe like this. My mom made the very best peach pie and she used to do it using her fresh canned peaches. When she canned them she added the tapioca and sugar and lemon. So when she was ready for pie making it was all ready. I have been craving her peach pie for some time. This recipe is as close as I can find to how I remember her making it. Thanks for sharing it.
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