Peach Pie

Ingredients

• 5 cups peeled & sliced fresh peaches
• 1 teaspoon fresh lemon juice
• 1 cup granulated sugar (plus more for the lattice crust)
• 1 tablespoon all-purpose flour
• 3 1/2 tablespoons instant tapioca (divided)
• 1/4 teaspoon cinnamon
• pinch of nutmeg
• 2 tablespoons unsalted butter
• milk for washing lattice crust
• pastry for 9″ two-crust pie

Instructions

1. 1

   Roll out bottom crust and sprinkle 1/2 tablespoon tapioca on bottom of crust.

2. 2

   Place sliced peaches in large bowl. Stir in lemon juice, sugar, flour, the remaining 3 tablespoons tapioca, cinnamon, and nutmeg. Add peach mixture to the bottom pie crust. Dot with the butter.

3. 3

   Roll out top crust and cut into strips. Top peaches with lattice crust, weaving the pastry strips as needed. Brush lattice lightly with milk and then sprinkle with additional sugar.

4. 4

   Bake at 375° F for about 40 minutes, or until crust is golden brown and the filling is bubbling a bit. Remove to a baking rack to cool completely and let the filling set. (Although I can't resist cutting a slice while the pie is still just a bit warm!)