Peach Pie
Ingredients
- 1/2 c. sugar
- 5 tblsp. cornstarch
- 2 tblsp. quick cooking tapioca
- 1/8 teaspoon salt
- 1 c. peach juice
- 1/2 teaspoon almond extract
- 1 qt. sliced fresh peaches
- Pastry for 2-crust 9" pie
- 2 teaspoon butter
- 6 peach halves
- 6 maraschino cherries
Instructions
Combine sugar, cornstarch, tapioca and salt, blend in peach juice and almond extract. Pour over sliced peaches. Mix well and turn into pastry lined pie pan. Dot with butter. Place 6 peach halves, hollow side up on top. Place pastry strips across surface between peach halves. Bake in very hot oven (450F) for 10 minutes. Reduce to moderate (350F) for 20 to 30 minutes. Cool and place maraschino cherry in hollows. This pie freezes well.