Lewis' Orchard Peach Pie

8 Servings
100% would make this recipe for Lewis' Orchard Peach Pie again.

Each summer our neighbor lets us pick peaches from his orchard. This recipe is something I came up with last year and now Mr. Lewis expects peach pie several times each season! I freeze the peaches whole to use during the winter for pies, cobblers, and jelly. Dipping the whole frozen peaches in boiling water for a few seconds makes the skin slide off easily.

1 : 10

0 : 50

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Lewis' Orchard Peach Pie Ingredients

4 cups Pealed and sliced peaches 5-6 peaches	1 package Pillsbury refrigerated pie crusts 2 crusts to a package
3/4 cup Sugar	1 tablespoon Butter
1/4 cup Minute Tapioca	1 each Egg white optional
1 tablespoon Lemon juice	non-stick spray
1/4 teaspoon Cinnamon optional

Instructions for Lewis' Orchard Peach Pie

Preheat oven to 400. Spray pie pan with non-stick cooking spray. Toss in mixing bowl and let stand 15 minutes (or a little more):
Peaches
Sugar
Tapioca
Lemon Juice
Cinnamon
Place a pie crust in the bottom of the pie dish, add fruit mixture and top with small bits of butter evenly placed. Top with second crust. Seal and flute edge. Brush top crust with egg white evenly and cut slits in the crust to allow the steam to escape. Sprinkle top of crust lightly with sugar, if desired. Bake 45 to 50 minutes or until juices form bubbles that burst slowly. Cool and serve with ice cream.

Main Ingredient: PeachesCuisine: American