Preparation Time: 15 minutes / Serves: 8 / Difficulty Level: 1
Recipe Source: Grandma Dee
Cooking Time: 1 hour
Where To Cook: in the oven
- 5 cups peeled and sliced Red Haven peaches
- ¼ to ½ cup sugar
- 2 Tablespoons Minute Tapioca, divided
- 1/8 teaspoon vanilla or almond extract
- 1 teaspoon butter
- Double crust pie dough
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 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.
Grandpa smiles big when peach pie is placed in front of him... with melting vanilla ice cream....hummm what a flavor.