Ingredients
1/4 cup sugar1 tablespoon quick-cooking tapioca1/4 teaspoon ground cinnamon1/4 teaspoon grated orange zest1/8 teaspoon saltDash ground cloves3 cups frozen unsweetened sliced peaches, thawed1 refrigerated pie pastry1 large egg white, beaten1 teaspoon coarse sugarAdditional ground cinnamon
Preparation
In a large bowl, combine the sugar, tapioca, cinnamon, orange zest, salt and cloves. Add peaches; toss gently to coat. Let stand for 15 minutes.
Cut pastry sheet in half. On a lightly floured surface, roll out one half into an 8-in. circle. Transfer to a 7-in. pie plate; trim pastry even with edge. Add filling.
Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with egg white; sprinkle with coarse sugar and additional cinnamon.
Bake at 400° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
