Classic Peach Pie

Peach Pie with Butter Dots Unbaked 9″ Peach Pie with Butter Cubes

Makes one 9″ peach pie

4 cups sliced peaches in syrup [3 (29 oz cans)]
3/4 cup sugar
1/2 tsp cinnamon
1/8 tsp nutmeg
3 Tbsp instant tapioca
1/2 stick (4 oz) butter, cut into cubes
1 Tbsp cinnamon sugar mixture (equal parts)

1. Drain peaches, reserving 1 cup of syrup
2. Combine peaches, syrup, cinnamon, nutmeg and tapioca in large sauce pan
3. Bring mixture to a boil for one minute
4. Remove from heat and cool until just warm
5. Prepare 9″ pie pan with Lea’s Pie Crust
6. Prepare lattice, or pierce a top crust from one of the balls of dough (or pastry, if store bought)
7. Cover bottom of pan with the other ball of rolled out dough, and pierce the bottom several times with a fork
8. Place peach mixture in dough-lined pan
9. Dot mixture with butter curbes, spaced evenly around the pie
10. Crimp the crusts together at top edge of crust to keep filling from leaking
11. Sprinkle with cinnamon-sugar mixture for color
12. Cover the edge with foil to prevent it from getting too brown. Remove the foil for the last 15 minutes
13. Place, uncovered, in 450 degree oven for 15 minutes. Reduce heat to 400 and bake 60 minutes, or until golden brown
14. Allow to cool on a rack for at least two hours before slicing