Fresh peach pie.
Pastry for double crust pie.
Mix 4-5 cups sliced peaches, 3/4 c. sugar (less, if your peaches are as sweet as mine), 3 T tapioca. Dot with 2 T butter. Vent upper crust. The tapioca keeps the juice nice and clear, rather than clouded as flour would
.
Bake 40-50 minutes in upper third of 425 oven. Before baking, I like to embellish with a few sprinkles of sugar and a little freshly grated nutmeg.
BTW--The DBR provides seasonal treats for guests, such as the above, in addition to breakfast items. I picked peaches this morning and tonight the pie is cooling in the kitchen. Doesn't it make you wish you were here to enjoy it?
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