sketch of Bob above the Peach Pie recipe.

PEACH PIE (Kathie’s)

pastry for a double crust 9 inch pie
4 c. sliced, peeled peaches (4-6 depending on size)
3/4 c. sugar
1/4 t. salt
2 T. tapioca (dry)
1 T. butter

Roll half of pastry to 1 inch larger than pie plate. Carefully lift pastry into bottom of plate. Place sliced peaches in large bowl. Mix together sugar, salt and tapioca and sprinkle over peach slices, mixing carefully. Spoon into pastry-lined pie plate. Slice butter into 5 pieces and place around top of pie. Roll out the other half of pastry and cut into strips with tip of paring knife. Carefully lift each piece to the top of the fruit-filled pie, making a lattice top. Seal edges and crimp. Place in 425° oven and bake for 30 minutes. Reduce heat to 350° for 10-15 minutes longer til top of pie is golden brown.

(8 servings)

Peach Pie recipe is published in our August, 2009 Menu Minder, Issue #310.