Peach pie is the absolute best summer dessert. Peaches are just ripe here and are sooooo good.
Trust me, this pie won't be sitting around in your kitchen for long.
Michigan Peach Pie
7 cups thinly sliced peeled peaches (or 3 15 oz cans, drained)
¾ cup sugar
3 Tablespoons quick-cooking tapioca
¼ teaspoon salt
¼ teaspoon almond extract
1 tablespoon lemon juice
Easy Crust
2 ¼ Cups All Purpose Flour
¼ teaspoon salt
¼ cup sugar (more or less to taste)
½ cup oil
1/3 cup cold milk
Peel and slice peaches. In a large bowl combine peaches, sugar, tapioca, almond extract, lemon juice, and salt. Let stand for 10 min. while making the crust. Mix all the dry ingredients of the crust in mixing bowl. Add milk and oil at same time. Stir until moistened. Roll out half of dough and place in pie plate. Trim edges. Spoon the peach filling into the pie, and then roll out second half of dough and place over top. Crimp the edges, and cut small vents in the top crust. Use any left over dough for decorating the pie. Brush the top with milk or water, and sprinkle it lightly with sugar. Bake at 375 for about 45 min. serve with your favorite ice cream.
