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Prep Time

Prep Time

15 min

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Total Time

1 hr

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Calories per serving


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Ingredients (8)
  • 3/4 cup sugar
  • 3-1/2 tbsp minute tapioca
  • 1/4 teaspoon salt
  • 6 cups frozen DOLE Sliced Peaches, thawed
  • 1 tbsp lemon juice
  • 1/4 teaspoon grated lemon peel
  • 9 inch double crust pie
  • 2 tbsp butter or margarine
  1. Combine sugar, tapioca and salt in small bowl.
  2. Combine peaches, lemon juice, lemon peel and sugar mixture in large bowl; mix well.
  3. Roll out half of pastry and fit into pie pan.  Roll out remaining pastry.
  4. Spoon peach mixture into pie pan.  Dot with butter.  Top with remaining pastry; trim, turn under and flute edges.
  5. Cut few slits in top.  Brush lightly with milk and sprinkle with sugar, if desired.
  6. 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.