Peach Pie - cooking recipe

Ingredients

9-inch pie shell, baked and cooled
2 1/4 lb. slightly under ripe peaches
1 c. sugar or 1 c. jam (strawberry, raspberry or blackberry)
2 Tbsp. finely ground tapioca
4 oz. unbaked pie dough
egg glaze

Preparation

Preheat oven to 375\u00b0.
Rinse, peel and pit peaches; slice into small pieces.
Combine peaches, sugar (or jam) and tapioca and spread filling evenly in pie shell.
Make lid of lattice, spiral or medallion shapes with unbaked pie dough.
Brush with egg glaze. Put assembled pie on baking sheet and bake until internal temperature reaches 180\u00b0 or until filling bubbles up like cooking jam, about 1 hour.
Makes 8 servings.