Use your favorite pie crust. I like Pillsbury if I'm in a rush.
10 farm fresh peaches (I used 7 large ones)
2 Tbsp. Minute tapioca
1-1/2 cups of sugar (depending on the sweetness of your fruit)
2 Tbsp. of cornstarch
dash of nutmeg
2 additional Tbsp. of minute tapioca to sprinkle in bottom of crust
egg white or cream, decorative sugar optional
Directions: Using a knife make an X in bottom of peach. Place peaches in boiling water for about 30 seconds to loosen skin. Peel and slice peaches. Add sugar and other dry ingredients and allow to stand. Mean while prepare the crust. Add minute tapioca to bottom, add peaches and then put 2nd crust on top. Crimp, scallop or lattice the top crust. I used a cookie cutter to allow a vent. Brush with egg wash and sprinkle with sugar. Bake in a 375 degree oven. Bake for 1 hour, loosely cover with foil if needed so crust doesn't over brown. The pie will be done when you see the juices bubbling up! Don't forget that essential ingredient, Love...;) Serve with a big scoop of vanilla icecream.