This is a Yellow Freestone peach that has the richest flavor of all other peaches. It is a southern peach. That is what makes this pie so tasty. We like it a lot with a dollop of fresh home made Elberta peach ice cream YUM!!!
Double pie crust from the dairy department in the super market or homemade pie crust
8 peaches, parred, pitted and sliced in eights
3 Tbsp. lemon juice
1/2 cup sugar, more if desired and a little to sprinkle on the crust
2 Tbsp. tapioca
1/8 tsp. salt
about 2 Tbsp. light cream
Preheat the oven to 450*F.
Put the floured on the bottom crust in the bottom of a 9" pie plate.
Turn peaches into a medium bowl and stir in lemon juice to keep them from darkening. Stir in tapioca and salt, folding gently together until peaches are thoroughly coated. Fill the bottom of the pie crust with the peach mixture, moisten the edge of the bottom crust and put the top crust over the peach pie filling and Flute the edges, with a knife cut decorative steam vents in the top crust. Bush with a coating of cream and sprinkle with a little sugar.
Bake for 15 minutes at 450* then reduce the oven to 350* and bake for 35 minutes longer