Recipe for pie crust (see below)
6 cups (2 1/2 pounds) fresh peaches
1/4 cup granulated white sugar
3 tablespoons quick cooking tapioca
2 teaspoons fresh lemon juice
1/8 teaspoon salt
1 tablespoon unsalted butter, cut into small pieces
1 tablespoon cream or milk
Granulated white sugar

Make pie crust. Peel peaches and cut into slices. Place in a large bowl and toss with the sugar, tapioca, lemon juice, salt, and butter. Cover the bowl with plastic wrap and let stand at room temperature for 30 minutes. Preheat the oven to 400 degrees. Pour the peach filling into the chilled pie crust. Moisten the edges of the pie shell with a little water and then place the top crust over the peaches. Tuck any excess pastry under the bottom crust and then crimp the edges using your fingers or a fork. Using a sharp knife, make 3 2-inch slits in the top crust to allow the steam to escape. Lightly brush the top crust with cream and sprinkle with a little granulated white sugar. Bake for 45 to 60 minutes or until the crust is a deep golden brown color and the juices are bubbling and thick. If the edges of the pie are browning too much during baking, cover with a foil ring.

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