Author: Susan Murray, www.awomancooksinasheville.com
Ingredients
Ready-to-Roll Purchased pie crust2 sheets
8-10large ripe peaches
¾csugar
¼cinstant tapioca pearls
1tspvanilla
Juice from ½ fresh lemon
Pinchof salt
1egg
Demerara sugar
Instructions
Peel the peaches and slice them into 1” slices. Put the peach slices in a large bowl. Add the sugar, tapioca, vanilla, lemon juice and salt. Toss them all together until well mixed and set aside for 15 minutes.
Preheat the oven to 425 degrees. Roll out one of pie crusts to fit your pie tin with about 2 inches hanging over.
When the 15 minutes has passed, spoon the peaches into the prepared pie tin. Roll out the second crust and place it over the peaches. Roll or crimp the edges to seal.
Whisk the egg well and brush over the entire top crust. Sprinkle with Demerara sugar (or cane sugar). Pierce the crust 3-4 times with a fork or a knife. Put the pie on a baking sheet and place in the hot oven.
Bake at 425 degrees for 15 minutes then reduce the oven temperature to 350 degrees. Continue baking the pie for 45 minutes or until the crust is browned and the juices are bubbling up around the edges.