Classic Peach Pie

Instructions

1. Preheat oven to 400.
2. Thaw pie crust (if using frozen) and roll one disk into a 9-inch pie pan. Leave second disk aside to top pie. If you want the pie to have a decorative topping, cut out shapes in the dough with a sharp knife or small pie crust cutters.
3. Combine sugar, almond extract, lemon juice and tapioca in a large bowl and mix to combine. Add peaches and toss in sugar mixture until slices are fully coated.
4. Pour mixture into prepared pie crust. Top with second pie crust and pinch crusts together. I like to push fork tines into the side of the crust all the way around to make a nice pattern.
5. (If you have not formed a decorative pattern in the top of the pie crust make sure to pierce it many times with a fork to allow the air to escape!)
6. Bake at 400 for 40-45 minutes. The pie should be warm and bubbly, and the pie crust golden brown.
7. This pie freezes well BEFORE baking. If you'd like to store it in a freezer make sure it wrapped well in plastic wrap so no air can reach it. Then, cover it with a layer of aluminum foil. We usually freeze these for up to 6 months.