Peach Pie

Peach pie is traditionally considered a summer specialty, but this Ohio State Fair winning pie is equally good with frozen peaches so you can enjoy it year ’round.

Prep time: 30 Min

Total time: 3 Hr 10 Min

Makes: 8 servings

INGREDIENTS

7 cups fresh or frozen (partially thawed) sliced peeled peaches (about 3 pounds)

1 ¼ cups sugar

¼ cup quick-cooking tapioca

¼ teaspoon cornstarch

¼ teaspoon ground cinnamon

2 tablespoons fresh lemon juice

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

½ teaspoon all-purpose flour

2 tablespoons peach preserves or jelly

DIRECTIONS

• Heat oven to 425°F. In large bowl, mix peaches, sugar, tapioca, cornstarch, cinnamon and lemon juice. Let stand 15 minutes, stirring occasionally.
• Meanwhile, unroll 1 pie crust on work surface. Sprinkle both sides lightly with flour; place in ungreased 9-inch glass pie plate. Spoon peach mixture into crust-lined plate. Press firmly against side and bottom. Top with second crust and flute; cut slits in several places.
• Cover crust edge with strips of foil to prevent excessive browning; bake 20 minutes. Remove foil; brush with preserves. Bake 20 to 30 minutes longer or until golden brown. Cool at least 2 hours before serving.

http://www.pillsbury.com/recipes/peach-pie/e09fbe68-5291-4642-aa1e-4686fcf17c4e/