Georgia Peach Pie

• 1 pastry for double-crust pie, for 9-inch pie pan
• 1/2 cup sugar
• 1/2 cup light brown sugar, firmly packed
• 3 tablespoons quick-cooking tapioca
• 1/8 teaspoon salt
• 5 cups fresh peaches, peeled, sliced
• 1/8 teaspoon almond extract
• 1 tablespoon butter, cold

1. Fit pastry in bottom of pie pan.
2. Combine sugar, brown sugar, tapioca and salt in a large mixing bowl.
3. Add peaches and toss gently to coat.
4. Sprinkle on almond extract; stir.
5. Pour peach mixture into pastry shell; dot with butter.
6. Place remaining pie crust over filling.
7. Trim edges; seal and flute.
8. Cut slits in top crust. (Top crust may be brushed with milk and sprinkled with sugar.).
9. Bake at 450 degrees Fahrenheit for 10 minutes.
10. Reduce heat to 375 degrees Fahrenheit.
11. Bake for 40 minutes or until crust is golden brown.

pastry, sugar, light brown sugar, quickcooking tapioca, salt, fresh peaches, almond, butter

Taken from www.food.com/recipe/georgia-peach-pie-463069 (may not work)