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Peach Pie

SUBMITTED BY: Annie Tompkins

"Lemon juice adds a nice tang but also keeps peaches from turning dark. Frozen peaches can be used if they are first thawed and well drained."
RECIPE RATING:
The reviewer gave this recipe 3 stars. This recipe average a 3.7 star rating.
Read Reviews (3)
PREP TIME  15 Min
COOK TIME  50 Min
READY IN  1 Hr 5 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 pastry for double-crust pie
  • 5 cups sliced peeled peaches
  • 1 tablespoon lemon juice
  • 1/2 teaspoon almond extract
  • 1 cup sugar
  • 1/4 cup quick-cooking tapioca
  • 1/4 teaspoon salt
  • 2 tablespoons butter or margarine

DIRECTIONS

  1. Line a 9-in. pie plate with bottom crust. Trim pastry to 1 in. beyond edge of pie plate; set aside. In a bowl, combine peaches, lemon juice and extract. Add sugar, tapioca and salt; toss gently. Pour into crust; dot with butter. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Cover edges loosely with foil. Bake at 425 degrees F for 20 minutes. Remove foil; bake 20-30 minutes longer or until crust is golden brown and filling is bubbly. Cool on wire rack.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 4, 2007 by kilty
This is a very good and quick pie. I used two packages of frozen peaches and added a bit of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 31, 2007 by stormiautumn
The pie was just ok. I think spices should have been added. MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 30, 2006 by lorafayre
I was disappointed with the way this pie turned out. The tapioca didn't dissolve and remained... MORE


 
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