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Marie's Every Day Fresh Peach Pie |
5 cups sliced Deterings Orchards peaches (about 8 medium-size)
3/4 cup sugar
2 tablespoon tapioca
1 tablespoon lemon juice
1/8 teaspoon cinnamon
pinch salt
1 tablespoon butter, cut into bits
pastry for two-crust 9-inch pie
1 teaspoon sugar
Mix first 7 ingredients. Line 9-inch pie pan with pastry. Pour in peach mixture. Cover with top crust. Seal, flute, prick with fork. Brush lightly with cold water. Sprinkle with 1 teaspoon sugar. Bake on lowest rack in over at 400 degrees for 40 to 50 minutes.
Variations:
Peach'n'Strawberry Pie:
Use 3 cups sliced peaches and 2 cup strawberries, halved. Use 1/4 teaspoon almond extract instead of cinnamon.
Peach'n'Dark Berry Pie:
Use 3 cups sliced peaches and 2 cups blueberries or blackberries.
Peach'n'Apple Pie:
Use 3 cups sliced peaches and 2 cups apples.
Peach'n'Pear Pie:
Use 3 cups sliced peaches and 2 cups sliced pears.