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Published: Tuesday, 9/1/2009

Peach Pie Pie

Pastry for 2-crust 9-inch pie

4 cups sliced, peeled peaches (4 to 6 depending on size)

3/4 cup sugar

1/4 teaspoon salt

2 tablespoons tapioca (dry)

1 tablespoon butter

Roll half of pastry to 1-inch larger than pie plate. Carefully lift pastry into bottom of plate.

Place sliced peaches in large bowl. Mix together sugar, salt, and tapioca and sprinkle over peach slices, mixing carefully. Spoon into pastry-lined pie plate. Slice butter into 5 pieces and place around top of pie.

Roll out the other half of pastry and cut into strips with tip of paring knife. Carefully lift each piece to the top of the fruit-filled pie, making a lattice top. Seal edges and crimp.

Place in 425-degree oven and bake for 30 minutes. Turn down to 350 degrees for 10 to 15 minutes longer,until top of pie is golden brown.

Yield: 8 servings

Source: Kathie Smith

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