Peach Pie

Makes one 10-inch pie.

This pie recipe is based on a recipe from a Minute Tapioca box. It has less sugar and includes almond extract. I don't remember where the almond extract idea came from. I prefer tapioca to corn starch, generally speaking, but you can't use tapioca with a lattice top.

• 6 or 7 large almost-ripe yellow-meat free-stone peaches
• 2 tbsp lemon juice
• ¼ instant tapioca
• ½ c sugar
• ½ tsp almond extract
• 2 unbaked 10-inch pie shells
• 2 tbsp raw sugar crystals

Scald the peaches for 1 to 2 minutes, depending on ripeness, in a large pot of boiling water. Remove with a slotted spoon and set aside for a couple minutes to cool. Break each skin at the bottom and slide it off. Halve each peach with a large knife, twisting it sideways to remove the pit. Slice into thick segments. Add the lemon juice to keep the segments from browning. There should be about 6 cups of peaches.

Add the tapioca, sugar, and almond extract. Stir. Let stand for at least 15 minutes, and no more than an hour, stirring occasionally.

Roll out the bottom crust and place it in the pie plate. Add the filling. Roll out the top crust and cover the pie. Crimp the edge and cut some holes with a knife. Wet the top crust and sprinkle the sugar crystals over the pie. Bake at 400°F until fairly dark, 45 to 55 minutes.

This pie is missing the sugar crystals and not dark enough, but it was still great!