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Peach Pie

Crust:


Filling:

6 cups fresh, sliced peaches

1 cup sugar

6 Tbsp tapioca (Looking back, I should have used corn starch as a thickener. The tapioca didn't mix in well enough for an open face/lattice top pie.)

1 Tbsp butter

Raw sugar


Combine peaches, 1 cup sugar, and tapioca. Place into unbaked pie shell.


Roll out pie top. Use awesome cookie cutter to press adorable leaf shapes. Arrange artistically on pie.


Melt butter and brush over pie. Sprinkle with raw sugar.


Bake at 400 degrees for 15 minutes. Reduce heat to 350 and bake for another 45-60 minutes. Share with family and friends :) DE-lish.