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Peach pie for any season
1/4 teaspoon salt3-1/2 tablespoons minute tapioca
Combine sugar, tapioca and salt in small bowl.
6 cups DOLE® Frozen Sliced Peaches, thawed1 tablespoon lemon juice1/4 teaspoon grated lemon peel3/4 cup sugar
Combine peaches, lemon juice, lemon peel and sugar mixture in large bowl; mix well.
Pastry for 9-inch double crust pie
Roll out half of pastry and fit into pie pan. Roll out remaining pastry.
3/4 cup sugar3-1/2 tablespoons minute tapioca1/4 teaspoon salt6 cups DOLE® Frozen Sliced Peaches, thawed1 tablespoon lemon juice1/4 teaspoon grated lemon peelPastry for 9-inch double crust pie2 tablespoons butter or margarine, cut into small pieces
Spoon peach mixture into pie pan. Dot with butter. Top with remaining pastry; trim, turn under and flute edges.
Cut few slits in top. Brush lightly with milk and sprinkle with sugar, if desired.
Lightly, cover edges with thin strips of aluminum foil. Bake at 425ºF., 20 minutes. Remove foil and bake 20 to 25 minutes longer or until golden brown. Cool on wire rack.
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