Peach Pie

Never Fail Pie Crust
5 cups peaches, peeled and sliced
2 Tbls. lemon juice
1 3/4 c. sugar
1/4 c. flour
2 1/2 Tbls. cornstarch
1/8 tsp. nutmeg
1/4 tsp. cinnamon
2 Tbls. butter
2 Tbls. Minute tapioca

Prepare your peaches by placing them in a pot of boiling water for two minutes.


Remove them with a slotted spoon and place them in a bath of VERY cold water for two minutes.


The skins should peel off easily at this point. With a paring knife, cut the peach into eighths, and pull the sections away from the stone.


Prepare pie crust. Sprinkle 1/2 Tbls . flour into bottom of pie plate. Put bottom crust into plate. Sprinkle with tapioca.


Preheat the oven to 450 F.

In a bowl, combine peaches, lemon juice, sugar, flour, cornstarch, nutmeg, and cinnamon. Toss until well mixed.

Pour into pie crust and dot with butter. Roll out pie dough, and cut it into long strips. Place them in a criss-cross fashion. You don't have to weave them, but it really isn't difficult. (Alternately, you can use a cookie cutter and cut shapes like the stars shown above, laying them on top of the pie filling.) Crimp edges.

Brush crust with milk, and sprinkle with sugar.



Bake at 450 F for 10 minutes. Reduce heat to 350 F, and bake 40 minutes longer.

Cool before serving.