Peach Pie

We have a peach tree in our backyard. This spring there was a huge windstorm that knocked off most of the tiny fruit.  We went out this weekend and picked all of the remaining peaches and I wanted to use some of them to make something different and yummy.  This is what I came up with. I adapted it from a couple of different recipes. If you have peaches to use and you like pie, give this a try, it is super easy!

Ingredients
 Your Favorite Pie Crust Recipe - you will need 2 crusts, one for the bottom of the pie and one for the top
(I used Marie Callendar's Frozen Pie Crust.) 

6 cups fresh peaches, peeled and sliced
1/3 cup granulated sugar plus 1 Tbsp for sprinkling on the top
3 Tablespoons Minute Tapioca
2 tsp lemon juice
1 Tablespoon Salted Butter, cut into tiny pieces
1 Tablespoon Milk

Directions
Preheat oven to 400 degrees and move your baking rack down to the bottom 1/3 of the oven. This will allow the pie to bake without browning the top too quickly.

Prepare your pie pan with the crust. Don't forget to poke holes in the bottom crust with a fork before adding your filling.  In a bowl mix together sliced peaches, 1/3 cup sugar, tapioca, lemon juice and butter.  Gently stir until combined.  Pour into bottom crust.  Prepare top crust, lay over filling and seal edges.  With a sharp knife cut three or four - 2 inch slits in the top - from the center toward the outer edge to allow steam to escape. Brush the top with the milk and sprinkle the 1 Tbsp of sugar over the top.

Bake on a cookie sheet at 400 degrees for 45-50 minutes, or until crust is nicely browned and the juices are thick and bubbly. Let cool for at least an hour.