Georgia Peach Pie

By Addie

“This pie was a favorite summer treat when fresh peaches were in season. When they weren't, Grandma used frozen or canned peaches.”

Ingredients

• 3 pounds fresh peaches or 4 cups frozen sliced peaches
• 1 tablespoon lemon juice
• 1 cup plus 1 tablespoon sugar, divided
• 2 tablespoons instant tapioca
• 2 unbaked refrigerated or frozen pie pastries
• 1 tablespoon butter or margarine
• 1 tablespoon milk

Preparation

Step 1

Preheat oven to 375°F. Peel and slice peaches. Place peaches in a large measuring cup.


Add lemon juice, 1 cup sugar and tapioca; toss to mix. Fit 1 pie pastry into a 9-inch pie plate. Spoon in peach mixture. Dot with butter.


Cut remaining pie pastry into thin strips. Arrange in a lattice fashion over pie.


Brush lattice with milk; sprinkle with remaining sugar. Bake pie for 50 minutes or until golden brown. Serve warm or at room temperature.
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Grandma's Secret Tip:

Peeling peaches can be a breeze. Place all the peaches in a large bowl. Pour 3 quarts boiling water over the peaches. After about 30 seconds, remove the peaches with a slotted spoon and refresh under cold water. The skins will slip right off.