Ingredients
7
cups fresh or frozen (partially thawed) sliced peeled peaches (about 3 pounds)
1 1/4
cups sugar
1/4
cup quick-cooking tapioca
1/4
teaspoon cornstarch
1/4
teaspoon ground cinnamon
2
tablespoons fresh lemon juice
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/2
teaspoon all-purpose flour
2
tablespoons peach preserves or jelly
Preparation
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.
