Classic Peach Pie

1. 1

   Preheat oven to 400.

2. 2

   Thaw pie crust (if using frozen) and roll one disk into a 9-inch pie pan. Leave second disk aside to top pie. If you want the pie to have a decorative topping, cut out shapes in the dough with a sharp knife or small pie crust cutters.

3. 3

   Combine sugar, almond extract, lemon juice and tapioca in a large bowl and mix to combine. Add peaches and toss in sugar mixture until slices are fully coated.

4. 4

   Pour mixture into prepared pie crust. Top with second pie crust and pinch crusts together. I like to push fork tines into the side of the crust all the way around to make a nice pattern.

5. 5

   (If you have not formed a decorative pattern in the top of the pie crust make sure to pierce it many times with a fork to allow the air to escape!)

6. 6

   Bake at 400 for 40-45 minutes. The pie should be warm and bubbly, and the pie crust golden brown.

7. 7

   This pie freezes well BEFORE baking. If you'd like to store it in a freezer make sure it wrapped well in plastic wrap so no air can reach it. Then, cover it with a layer of aluminum foil. We usually freeze these for up to 6 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.