Pie consistency is perfect; Paw-Paw dubbed it the “perfect peach pie”.
Firm peaches are recommended
Prepare the pastry and line your 9 inch pie plate. With a fork print the pastry on the bottom and sides, and brush with the egg white/water mixture.
Preheat oven to 425 degrees.
Slice peaches in a large bowl and mix with the lemon juice, sugar, spices, and tapioca. Let's set 10 minutes. Drained canned fruit maybe used retaining 1/3 cup fruit juice in the mixture.
Spoon the fruit into the pastry and dot with butter.
Bake 10 minutes at 425 degrees; reduce heat and bake an additional 35 to 40 minutes or until golden brown.
Check in the last 10-15 minutes and add foil strips or crust cover if outer edge is browning too fast.
Cool on wire rack, serve warm or cold; goes great with ice cream.
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