Pastry for two 9-inch
Pie crusts
1/2 c  White sugar
1/4 c  Brown sugar
3 tb WATKINS Tapioca Dessert mix
1/2 ts WATKINS Cinnamon
1/4 ts Watkins Nutmeg
4 c  Sliced -- peeled fresh or
Thawed frozen --
Unsweetened
Peaches
1 tb Lemon juice
1/2 ts WATKINS Peach flavor
1 tb Cold butter
Vanilla ice cream or ice
Milk -- optional

Prepare dough;divide in half. On lightly floured surface, roll out one
potion of dough to an 11-inch circle. Fit into a 9-inch pie pan. Combine
sugars, Tapioca Dessert Mix, Cinnamon and Nutmeg in a medium bowl; set
aside. Combine peaches, lemon juice and Peach Flavor;add to sugar mixture,
tossing to coat peaches. Spoon peach mixture into unbaked pie shell. Dot
with butter. Roll out remaining dough and cut into strips to make a
lattice top; fit over peach filling and flute edge. Cover edge with foil.
Bake at 375 degrees for 25 minutes. Remove foil;bake 25 to 30 minutes
longer, until crust is golden brown and peaches are tender. Serve warm or
at room temperature with ice cream, if desired.