Georgia Peach Pie

1. 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. 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. 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 450u00b0 for 10 minutes. Reduce heat to 375u00b0, and bake an additional 40 minutes or until crust is golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.