Fresh Peach Pie

Fresh Peach Pie
Serves 6

6-8 fresh peaches, pealed and sliced into wedges
2 tsp. lemon juice
1 tsp. vanilla
1 1/2 cups sugar
1 tsp. salt
1 tsp. minute tapioca
1/4 c. all purpose flour
1 tsp. cinnamon
2 Tbs. butter
2 pie crusts
1 egg white
1 Tbs. sugar


Directions:
1. Preheat oven to 350 degrees and grease one pie plate. Line pie plate with pie crust.
2. In a large bowl, add peaches and drizzle with vanilla and lemon juice. Give peaches a quick stir careful to not break up the peach slices.
3. In a small bowl, combine sugar, salt, tapioca, flour, and cinnamon stirring to combine. Pour sugar mixture over peaches and stir to coat peaches. Once peaches are coated pour into prepared pie pan.
4. Dot butter over the top of the peaches and then top pie with the second pie crust. Crimp the edges and cover edges with foil strips.
5. In a small bowl, beat one egg white. Brush the whipped egg white on the top of the pie. Sprinkle pie with sugar until well covered.
6. Bake the pie for 80 minutes. Remove from the oven and let cool completely. I think the pie is best served the next day with vanilla ice cream.
*Tips: Use a little under ripe peaches as they will keep their form when cooked. The lemon juice helps keep the color of the peaches. The flour is a better thickener than cornstarch.