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Instructions. Step 1. Preheat oven to 400°F. Mix peaches, sugar, tapioca and lemon juice. Let stand 15 minutes. Step 2. Place 1 of the pie crusts in 9-inch pie plate. Fill with fruit mixture; dot with butter. Cover with remaining pie crust; seal and flute edge. Cut several slits in top crust to allow steam to escape. Step 3.
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Aug 16, 2018 · Peach Pie in Puff Pastry . Pie Ingredients: 1 package Pepperidge Puff Pastry, thawed according to package instructions; 6 cups fresh peach slices (about 10 peeled peaches) 3/4 cup sugar; 2 tablespoons instant tapioca (I use Kraft Minute Tapioca; 1 teaspoon vanilla extract; 1/4 teaspoon almond extract; 1/8 teaspoon salt; 1 teaspoon lemon juice ...
- Elaine Mellen
Try this fresh peach pie recipe with tapioca. Learn how to make a homemade peach pie that is bursting with juicy peaches and has the perfect amount of sweetness. Get step-by-step instructions and helpful tips to create a mouthwatering pie that will impress your family and friends.
Jul 24, 2023 · To the same bowl as the peach slices, add the sugar, minute tapioca, salt, cinnamon, nutmeg, and orange juice. Mix all of the ingredients together. This will activate the minute tapioca when it comes in contact with the juice from the peaches. Once mixed, set aside. Fill the pie crust with pie filling.
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Cook Time. Total Time. Yield. 20 mins + chill time (for crust) 1 hour 45 mins. 2 hours plus chilling time. one 9" pie. Ingredients. a double recipe of my All-butter Pie Crust . 5-6 cups frozen peaches. 1/4 cup Minute tapioca (I use Kraft) 1 1/4 cups granulated sugar. pinch of salt. 1/2 teaspoon almond extract.
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Aug 16, 2019 · Total Time 55 minutes. Jump to Recipe. This post may contain affiliate links. Read my disclosure policy. Peach Pie is an American classic dessert recipe with fresh peaches with cinnamon brown sugar filling topped with a second pie crust and sanding sugar for an extra crunch!
Sep 24, 2019 · In a medium size bowl, mix tapioca, sugar, salt, sliced peaches and lemon juice. Stir to combine. Let sit for 5 minutes. Spoon into an unbaked 9″ pie shell. Then top it off with another pie shell, or crumb topping (directions below).
