Polka Dot Peach Pie
  • 1 double Pie Crust
  • 5-6 cups sliced peaches- peeled and sliced (I got this from 11 medium sized peaches or 8-9 large peaches)
  • ½ teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • zest and juice of ½ a lemon
  • scant ¼ cup of instant tapioca (flour or cornstarch could work in a pinch)
  • ½-3/4 cup sugar
  • 1 egg for brushing on the crust
  • coarse sugar for sprinkling
  1. In a large bowl, combine the peach slices, cinnamon, vanilla, lemon zest, sugar and tapioca. Toss to combine and set aside.
  2. Roll out one of the pie crust layers and drape inside a 9-inch pie dish. Pour the peaches inside. Roll out the second layer of pie crust and use a small cookie cutter or the end of a large round frosting tip to cut polka dots out of the crust. Drape it over the peaches and crimp the edges. (You could also do a lattice top or a simple double crust, cutting a few slits in the top.)
  3. Brush the crust with beaten egg and sprinkle with coarse sugar. Bake at 425F for 15 minutes and then reduce the heat to 350F and bake for 30-40 minutes more, or until the crust is golden and the peaches are bubbly.
  4. Cool to warm before serving.
*If you don't want to use instant tapioca I'm sure corn starch or flour would work as a thickener, just possibly not as well, yielding a slightly watery filling.
Recipe by The Baker Chick at https://www.thebakerchick.com/polka-dot-peach-pie/