Classic Peach Pie

2 pie crust recipe
6 cups sliced firm ripe peaches
1/2 - 3/4 cup sugar
1/4 cup small-grain instant tapioca or cornstarch
1 tablespoon lemon juice
1/8 teaspoon salt
2 tablespoons butter

Position a rack in the lower third of the oven. Put a baking sheet on the rack and preheat to 425 degrees F.

Place the peach slices in a large bowl and toss with the lemon juice. Then gently stir in the sugar, tapioca, and salt. Cover the bowl and let stand, at room temperature, for 20 - 30 minutes so the peaches have time to release their juices, the sugar can dissolve, and the tapioca becomes nice and plump.

Fill an unbaked pie crust with the peaches. Dot with the butter.

Moisten the edges of the pie shell with a little milk or 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 4 to 6 2-inch (5 cm) slits from the center of the pie out towards the edge of the pie to allow the steam to escape. With a pastry brush, lightly brush the top crust with a little cream and sprinkle with granulated white sugar, if desired.

Put the pie on the hot baking sheet and bake 20 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the pie is golden and the filling is bubbly, 50 minutes to 1 hour. (Cover loosely with foil if the top is browning too quickly.) Transfer to a rack to cool completely before slicing.