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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
pastry for 1 double-crust (9-inch) pie |
1/2 cup sugar |
1/2 cup firmly packed brown sugar |
3 tablespoons quick-cooking tapioca |
1/8 teaspoon salt |
5 cups peeled, sliced fresh peaches |
1/8 teaspoon almond extract |
1 tablespoon butter or margarine |
Directions:
1. Roll half of pastry to 1/8-inch thickness on a lightly floured surface; fit into a 9-inch pie plate. Set aside.
2. Combine sugar, tapioca, and salt in a large mixing bowl. Add peaches, and toss gently to coat. Stir in almond extract. Pour peach mixture into pastry shell; dot with butter.
3. Roll remaining pastry to 1/8- inch thickness, and place over filling. Trim edges; seal and flute. Cut slits in top crust to allow steam to escape. Bake at 450° for 10 minutes. Reduce heat to 375°, and bake an additional 40 minutes or until crust is golden brown.
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