5 c. fresh peaches
3/4 c. sugar
3 tbsp. tapioca
1/4 tsp. cinnamon
2 pie crusts, unbaked

Roll out pie crust and put in a 9 inch pie plate. Combine peaches, sugar, cinnamon and tapioca. Pour into crust. Dot with butter. Cover with second pie crust. Bake at 425 degrees for 30 to 35 minutes. (Maybe you better put this pie on a cookie sheet in the oven because it can boil over and make a real mess of the oven.) This pie tastes best when you use the peaches from our back yard. Yields 8 servings.