Peach Pie

1. 1

   Mix peaches, sugar, tapioca and lemon juice in large bowl.

2. 2

   Let stand 15 minutes.

3. 3

   Heat oven to 400.

4. 4

   Roll 1/2 of the pastry to 11-inch* circle on lightly floured surface.

5. 5

   Line 9-inch* pie plate with pastry, allowing 1/2-inch overhang.

6. 6

   Fill with peach mixture.

7. 7

   Dot with margarine.

8. 8

   Roll remaining pastry to 12-inch circle.

9. 9

   Cover pie with pastry; seal and flute edge.

10. 10

    Cut several slits to permit steam to escape.

11. 11

    Bake 55 to 65 minutes or until juices form bubbles that burst slowly.

12. 12

    Cool.

13. 13

    For lattice top crust: Roll remaining pastry to 12-inch circle.

14. 14

    Cut into 10 (1/2-inch) strips with pastry wheel or knife.

15. 15

    Place 5 of the strips over filling.

16. 16

    Weave lattice crust with remaining strips by folding back alternate strips as each cross strip is added.

17. 17

    Fold trimmed edge of lower pastry over ends of strips; seal and flute edge.

18. 18

    Bake as directed above.

19. 19

    *Roll pastry 2 inches larger than pie plate.

No additional tips available.