Summer Fruit Pie

Absolutely delicious. I used my go-to pie crust. And I used cornstarch instead of tapioca. But other than that, the recipe is perfectly splendid as it is. No extra spices or other flavors needed.

Summer Fruit Pie
A variation of this recipe from Real Simple



6 ripe peaches, each cut into 8 wedges
1 pint strawberries, halved
1/4 cup cornstarch
3 tablespoons fresh lemon juice
1/2 cup plus 2 tablespoons granulated sugar, divided
4 tablespoons butter, cut into cubes

In a medium bowl, gently toss the peaches, strawberries, tapioca, lemon juice, and ½ cup of the sugar. Spoon the fruit mixture into the pie plate and dot with the butter.

Roll out the second disk of dough into a 14-inch circle. Drape it over the pie and trim the edge to a ½-inch overhang. Fold under, pressing to seal. Crimp the edge, if desired. Refrigerate for at least 30 minutes.

Heat oven to 425°F. Lightly brush the top crust with cold water and sprinkle with the remaining sugar. Cut several slashes into the top crust. Bake until golden, 18 to 22 minutes. Reduce heat to 375°F and continue to bake until the juices bubble, 30 to 40 minutes more.

Transfer to a rack and cool for 2 hours before serving.