Ingredients
Pastry for double-crust pie (9 inches)5 cups sliced peeled fresh peaches1 tablespoon lemon juice1/2 teaspoon almond extract1 cup sugar1/4 cup quick-cooking tapioca1/4 teaspoon salt2 tablespoons butter
Preparation
Line a 9-in. pie plate with bottom crust. Trim pastry to 1 in. beyond edge of pie plate; set aside.
In a large bowl, combine the peaches, lemon juice and extract. Add sugar, tapioca and salt; toss gently. Let stand for 15 minutes.
Pour into crust; dot with butter. Roll out remaining pastry; make a lattice crust. Seal and flute edges.
Cover edges loosely with foil. Bake at 425° for 20 minutes. Remove foil; bake 20-30 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
