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Steps
1
Heat oven to 425°F. In large bowl, mix peaches, sugar, tapioca, cornstarch, cinnamon and lemon juice. Let stand 15 minutes, stirring occasionally.
2
Meanwhile, unroll 1 pie crust on work surface. Sprinkle both sides lightly with flour; place in ungreased 9-inch glass pie plate. Spoon peach mixture into crust-lined plate. Press firmly against side and bottom. Top with second crust and flute; cut slits in several places.
3
Cover crust edge with strips of foil to prevent excessive browning; bake 20 minutes. Remove foil; brush with preserves. Bake 20 to 30 minutes longer or until golden brown. Cool at least 2 hours before serving.
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If you'd rather, 1/8 tsp. of nutmeg can be substituted for the cinnamon for a subtle nutty flavor.
Bake your pie on the middle oven rack for best results! You can also place a sheet of foil on the rack below the middle oven rack to catch any spillovers that might bubble out during baking.
Brushing the top of the pie crust with peach preserves yields lightly sweetened pie crust and beautiful sheen.
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Nutrition Facts
Serving Size:1 Serving
Calories from Fat
110
Trans Fat
0g
% Daily Value*:
Vitamin A
8%
8%
Exchanges:
Free
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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