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Georgia Peach Pie

Yield one 9-inch pie

Ingredients

  • Pastry for 1 double-crust (9-inch) pie
  • 1/2 cup sugar
  • 1/2 cup firmly packed brown sugar
  • 3 tablespoons quick-cooking tapioca
  • 1/8 teaspoon salt
  • 5 cups peeled, sliced fresh peaches
  • 1/8 teaspoon almond extract
  • 1 tablespoon butter or margarine

How to Make It

  1. Roll half of pastry to 1/8-inch thickness on a lightly floured surface; fit into a 9-inch pie plate. Set aside.

  2. Combine sugar, tapioca, and salt in a large mixing bowl. Add peaches, and toss gently to coat. Stir in almond extract. Pour peach mixture into pastry shell; dot with butter.

  3. Roll remaining pastry to 1/8- inch thickness, and place over filling. Trim edges; seal and flute. Cut slits in top crust to allow steam to escape. Bake at 450° for 10 minutes. Reduce heat to 375°, and bake an additional 40 minutes or until crust is golden brown.

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