Peach Pie

Prep Time: 30 min
Total Time: 3 hr 10 min
Servings: 8

Ingredients

  • 7 cups (1.75 mL) fresh or frozen (partially thawed) sliced peeled peaches (about 3 pounds)
  • 1 1/4 cups (300 mL) granulated sugar
  • 1/4 cup (50 mL) quick-cooking tapioca
  • 1/4 tsp (1 mL) cornstarch
  • 1/4 tsp (1 mL) ground cinnamon
  • 2 tbsp (25 mL) fresh lemon juice
  • 1 package Pillsbury™ refrigerated Pie Crusts, softened as directed on package
  • 1/2 tsp (2 mL) all-purpose flour
  • 2 tbsp (25 mL) peach preserves or jelly

Method

  1. Heat oven to 425ºF. In large bowl, mix peaches, sugar, tapioca, cornstarch, cinnamon and lemon juice. Let stand 15 minutes, stirring occasionally.
  2. Meanwhile, unroll 1 pie crust on work surface. Sprinkle both sides lightly with flour; place in ungreased 9-inch glass pie plate. Spoon peach mixture into crust-lined plate. Press firmly against side and bottom. Top with second crust and flute; cut slits in several places.
  3. Cover crust edge with 2 to 3 inch strips of foil to prevent excessive browning; bake 20 minutes. Remove foil; brush with preserves. Bake 20 to 30 minutes longer or until golden brown. Cool at least 2 hours before serving.