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Ingredients
- Pastry for double-crust pie
- 1/2 to 3/4 cup sugar
- 11/2 tablespoons quick-cooking
- tapioca
- 1/2 teaspoon ground cinnamon
- 3 tablespoons finely chopped
- candied ginger (optional)
- 6 cups thinly sliced, peeled
- peaches or frozen unsweetened
- peach slices
- Milk
- Sugar
- Ground cinnamon
Preparation
Step 1
1. In a large bowl, combine the 1/2
to 3/4 cup sugar, tapioca, and the 1/2
teaspoon cinnamon. Mix in ginger, if
you like. Add peaches. Toss to coat
peaches. (If using frozen peaches, let
stand 15 to 30 minutes or until peaches
are partially thawed, but still icy.)
2. On a lightly floured surface, use
your hands to slightly flatten 1 dough
ball of Pastry for Double-Crust Pie.
Roll dough from center to edge into
a circle about 12 inches in diameter.
To transfer pastry, wrap it around the
rolling pin. Unroll pastry into a 9-inch
pie plate. Stir peach mixture and
transfer to pastry-lined pie plate. Trim
the bottom crust even with edge of
pie plate. Roll remaining dough into a
circle about 12 inches in diameter. Cut
slits to allow steam to escape. Place
remaining pastry on filling; trim pastry
to 1/2 inch beyond edge of pie plate.
Fold top pastry under bottom pastry.
Crimp edge as desired. Arrange pastry
cutouts around edge, if you like.
3. Brush top with milk and sprinkle
with additional sugar and cinnamon.
Cover edge with foil to prevent
overbrowning. Bake in a 375° oven
for 25 minutes for fresh peaches or
50 minutes for frozen. Remove foil;
bake for 20 to 25 minutes or until
golden. Cool