*  Exported from  MasterCook  *

                         Summer's Best Peach Pie

Recipe By     : Midwest Living, June 1995
Serving Size  : 8    Preparation Time :0:00
Categories    : Pies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           granulated sugar -- to 3/4 cup
   1 1/2  tablespoons   tapioca -- quick-cooking
     1/2  teaspoon      ground cinnamon
   3      tablespoons   candied ginger -- optional
                        --finely chopped
   6      cups          peeled peaches -- thinly sliced
                        --or frozen, unsweetened
                        --peach slices
                        pastry for a double-crust pie
                        milk

     Preheat oven to 375 degrees.  In a large bowl,
 combine the sugar, tapioca and cinnamon;  mix in the ginger, if desired. 
 Add the peaches; toss to coat.  If using frozen peaches,
 let stand for 15 to 30 minutes, or until the peaches are partially thawed, but still icy. 

 Prepare and roll out the pastry for the crust.  Line a 9-inch pie plate with half of the pastry. 
 Stir the peach mixture and transfer to the pastry lined pie plate.  
Trim the bottom crust even with the edge of the plate.  Cut slits in the top
crust, or cut strips for a lattice top.  Place the top crust
on the filling, or weave strips over the pie.  

Seal and crimp the edge, or arrange pastry cutouts around the edge.
 Brush the top with milk; sprinkle with additional sugar and cinnamon. 
 Cover the edge with foil to prevent overbrowning.
 Bake for 25 minutes for fresh peaches, or 50 minutes for frozen. 
 Remove the foil; bake for 20 to 25 minutes longer, or until golden.  Cool.  

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