• a double recipe of my All-butter Pie Crust‍
• 5-6 cups frozen peaches
• 1/4 cup Minute tapioca (I use Kraft)
• 1 1/4 cups granulated sugar
• pinch of salt
• 1/2 teaspoon almond extract
• 2 tablespoons unsalted butter, cut into small cubes
  

1. Prepare a double recipe of my all-butter pie crust and keep it in the fridge until you're ready to roll out. (This can be done the day before.)

2. Place a rack in the lowest position and preheat your oven to 425. (Add a pizza stone to the rack, if you have one. This produces a super crispy bottom.) Preheat for at least 30 minutes.

3. Add the frozen peaches, Minute tapioca, sugar, salt and almond extract to a large bowl. Stir and set aside.

4. Flour your work surface and roll out the dough. Line the bottom of a 9 inch pie pan with your pie dough.

5. Add your peach filling to the pan. Roll out the top dough and lay on top of peach filling. Take the top dough and fold it around the edge of the bottom layer of dough. Seal and crimp with design if you like. Cut steam vents in the top.

6. Place the pie in the freezer for at least 20 minutes before baking. Once cold, place your pie on a foil lined baking sheet. Place your pie on the bottom rack. Bake for 10 minutes, then turn the temp down to 400.

7. Bake for at least another hour, up to 1 hour 45 mins total if your pie is completely frozen. Cover with foil during this process if it is browning too quickly. You'll know the pie is done when the crust is a dark as a croissant, with crispy flakes all over, and the pie is bubbling out of its pie holes. The interior should look juicy, glossy, and thick. Cool at least 3-4 hours before cutting.