°7 t. (1.seventy five L) sparkling or frozen peaches (in part thawed), peeled and sliced (approximately three lbs/1.four kg)
°1 1/four t. (three hundred ml) granulated sugar
°1/four t. (50 ml) quick-cooking tapioca
°1/four tsp. half tsp (1 ml) cornstarch
°1/four tsp. half tsp (1 ml) floor cinnamon
°2 tbsp. (25 ml) sparkling lemon juice
°1 pack. refrigerated Pillsbury* pie crusts, crusts softened in step with package deal directions
°half tsp. half tsp (2 ml) all-reason flour
°2 tbsp. (25 ml) peach jelly
Preheat oven 425ºF (220ºC). In a huge bowl, integrate the peaches, sugar, tapioca, cornstarch, cinnamon and lemon juice. Let stand 15 minutes, stirring occasionally.
Meanwhile, roll out pie crust on paintings surface. Lightly dirt each aspects of crust with flour; vicinity on unreleased 9-inch (23 cm) glass plate. Pour peach blend at the crust. Press down firmly on the edges and backside of the plate. Cover with the second one crust and flute the edges; make small cuts in numerous places.
Cover fringe of crust with strips of aluminum foil 2 to three inches (five to 7.five cm) huge to save you burning; bake 20 minutes. Remove foil; brush with jelly. Bake 20 to half-hour longer or till crust is golden brown. Let cool at the least 2 hours earlier than serving.