When we were children, Mom bought canned spiced peaches for a side dish at every Thanksgiving dinner but they’ve now disappeared from store shelves. We miss them terribly, but the filling in this pie tastes deliciously like those spiced peaches.

• Double recipe pie crust
• 2 ½ pounds sliced peaches, canned in juice
• ⅔ cup light brown sugar, firmly packed
• 6 tablespoons tapioca flour
• 2 tablespoons lemon juice
• ½ teaspoon ginger
• ¼ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ⅛ teaspoon ground cloves
• Egg wash (1 egg beaten with 1 tablespoon water)

Preheat oven to 425 degrees. Line 8- or 9-inch pie pan with pie crust.

Put a colander over a large bowl and drain peaches; reserve ½ cup of juice and discard the rest. Mix peaches, reserved juice, sugar, tapioca, lemon juice and spices; let stand until syrup begins to form. Pour peaches into pie pan and cover with top crust. Cut vents in top crust; brush top of pie with egg wash.

Bake on center rack of oven at 425 degrees for 30 minutes. Put cookie sheet on lower oven rack and reduce heat to 350 degrees. Bake for an additional 30-35 minutes or until crust is browning and juice is bubbling through vents in crust. Allow to cool completely before serving. Pie will keep only about one day before becoming soggy.