Peach Pie Recipe from Pillsbury.com

By á-2101

Ingredients

• 7 7
• cups fresh or frozen (partially thawed) sliced peeled peaches (about 3 pounds)
• 1 1/4 1 1/4
• cups sugar
• 1/4 1/4
• cup quick-cooking tapioca
• 1/4 1/4
• teaspoon cornstarch
• 1/4 1/4
• teaspoon ground cinnamon
• 2 2
• tablespoons fresh lemon juice
• 1 1
• box Pillsbury® refrigerated pie crusts, softened as directed on box
• 1/2 1/2
• teaspoon all-purpose flour
• 2 2
• tablespoons peach preserves or jelly

Details

Preparation time 30mins
Adapted from pillsbury.com

Preparation

Step 1

1
Heat oven to 425°F. 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 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.