Spiced Peach Pie

6-8 c. of homemade Honey Spiced Peaches, drained and whole spices removed 

2 T. Instant Tapioca

Pie crust for a 2 crust pie


Toss the peaches with the tapioca and allow to sit for 10-15 minutes.  Line a deep dish pie pan with one of the pie crusts.  Fill with the peaches and top with the second crust, crimping and trimming as desired.  Cut vent holes into the top crust and place on a cookie sheet lined with aluminum foil to catch any drips that may occur during cooking.  Bake in a preheated 375* oven for 50 minutes. Turn oven off and allow the pie to remain in the oven to cool.  This will allow the juices to thicken so they don't spill all over when you cut the pie.