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