°7 t. (1.75 L) fresh or frozen peaches (partially thawed), peeled and sliced (about 3 lbs/1.4 kg)
°1 1/4 t. (300 mL) granulated sugar
°1/4 t. (50 mL) quick-cooking tapioca
°1/4 tsp. 1/2 tsp (1 mL) cornstarch
°1/4 tsp. 1/2 tsp (1 mL) ground cinnamon
°2 tbsp. (25 mL) fresh lemon juice
°1 pack. refrigerated Pillsbury* pie crusts, crusts softened according to package directions
°1/2 tsp. 1/2 tsp (2 mL) all-purpose flour
°2 tbsp. (25 mL) peach jelly
Preheat oven 425ºF (220ºC). In a large bowl, combine the peaches, sugar, tapioca, cornstarch, cinnamon and lemon juice. Let stand 15 minutes, stirring occasionally.
Meanwhile, roll out pie crust on work surface. Lightly dust both sides of crust with flour; place on ungreased 9-inch (23 cm) glass plate. Pour peach mix on the crust. Press down firmly on the sides and bottom of the plate. Cover with the second crust and flute the edges; make small cuts in several places.
Cover edge of crust with strips of aluminum foil 2 to 3 inches (5 to 7.5 cm) wide to prevent burning; bake 20 minutes. Remove foil; brush with jelly. Bake 20 to 30 minutes longer or until crust is golden brown. Let cool at least 2 hours before serving.