INGREDIENTS
7cups fresh or frozen (partially thawed) sliced peeled peaches (about 3 pounds)
1 1/4cups sugar
1/4cup quick-cooking tapioca
1/4teaspoon cornstarch
1/4teaspoon ground cinnamon
2tablespoons fresh lemon juice
1box Pillsbury® refrigerated pie crusts, softened as directed on box
1/2teaspoon all-purpose flour2tablespoons peach preserves or jelly.
DIRECTIONS
1 Heat oven to 425°F. In large bowl, mix peaches, sugar, tapioca, cornstarch, cinnamon and lemon juice. Let stand 15 minutes, stirring occasionally. 2 Meanwhile, unroll 1 pie crust on work surface. Sprinkle both sides lightly with flour; place in ungreased 9-inch glass pie plate. Spoon peach mixture into crust-lined plate. Press firmly against side and bottom. Top with second crust and flute; cut slits in several places. 3 Cover crust edge with strips of foil to prevent excessive browning; bake 20 minutes. Remove foil; brush with preserves. Bake 20 to 30 minutes longer or until golden brown. Cool at least 2 hours before serving. .Julie Gonzalez of Okeana, Ohio, won 1st Place with this recipe at the Pillsbury Refrigerated Pie Crust Pie Baking Championship, 2009 Ohio State Fair.
If you'd rather, 1/8 tsp. nutmeg can be substituted for the cinnamon for a subtle nutty flavor..
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