- 5 cups peaches, peeled, pitted and sliced (substitute 1 cup blackberries if desired)
- 4-5 tablespoons tapioca or 3 1/2 tablespoons corn starch
- 2/3 cup sugar
- 2 tablespoons fresh squeezed lemon juice
- 1 teaspoon peach schnapps
- 2 tablespoons butter
Prepare Pate Brisee.Â Preheat oven to 425.
In a large sauce pan over high heat, boil water.Â Place each peach in the water for about one minute, then rinse with cool water and slip the peels off.
Combine peaches, tapioca, sugar, lemon juice and schnapps in a medium mixing bowl.Â Stir together, then let sit for 15 minutes.Â Pour theÂ mixture into the bottom crust, then dot with butter pieces.Â Cover with top crust, then brush top of pie with milk and sprinkle with sugar.
Bake for 30 minutes, then reduce temperature to 350 and bake an additional 25 to 35 minutes.