Preheat oven to 375° F. Peel and slice Red Haven peaches, toss with sugar and set aside. Roll out bottom pie crust, arrange in pie plate, slice bottom and sides of crust for a light and flaky finished pie crust. Put half of the peach mixture in pie plate. Sprinkle 1 Tablespoon tapioca over peaches. Add extract. Add rest of peach mixture and top with 1 Tablespoon tapioca. Add butter on top. Roll out top crust. Slice crust and apply crisscrossed to top of pie. Flute edge of pie crust. Or Put top crust on as a whole crust, slice top crust for ventilation and then flute edges. Cover with foil. Bake 45 minutes. Uncover pie and bake for an additional 15 minutes or until golden brown.
Serve hot from the oven....top with vanilla ice cream....nothing like peaches and cream....oh what a flavor.