Mom's Peach Pie

Time for peaches! Yay! We had an unfortunate event where TWO of our laden peach branches snapped in the windstorm the other day.  Luckily, the peaches were perfectly ripe.  So, we got to make a couple of pies.  This recipe was the one my mom used to make growing up.  Yum!  A perfect ending to some wonderful peaches.

Mom's Peach Pie
3/4 cup sugar
1 1/2 TB flour
1 TB instant tapioca
1/2 tsp cinnamon
5 cups sliced, peeled fresh peaches
2 TB butter
Additional 1 TB tapioca
Pastry for a 2-crust pie

Combine sugar, flour, 1 TB tapioca, and cinnamon.  Add to peaches and mix lightly.

Fit pie crust to pie pan.  Sprinkly with 1 TB tapioca.  Pour in peach mixtrue and dot with butter.  Place top crust on pie, flute edges, and cut slits in the top crust.

Bake at 425 degrees F for 12 minutes.  Reduce heat to 375 F and bake additional 30-40 minutes until pie is golden brown.  Serve with fresh whipped cream, or ice cream. 

Our fresh peaches- Yum!

The dry ingredients mixed together

Pie Crust with the tapioca sprinkled in.  This helps thicken the sauce.

Dot the peach mixture with butter.

Flute the edges- don't forget to slit them!

The finished product.

Delicious!

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