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pattikakes
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Preheat oven to 425°F.
Thaw peaches (partially) according to package directions.
Combine peaches, sugar, tapioca, cornstarch, cinnamon and lemon juice* in a large mixing bowl. Let it sit for at least 15 minutes, gently stirring once in a while.
Unroll the first pie crust on a clean flat surface.
Dust both sides lightly with flour; place in ungreased 9-inch glass pie plate/pan, pressing it into place.
Spoon peach mixture into the crust-lined plate.
Press filling gently against sides and bottom.
Place the second crust on top and flute the edges.
Vent by cutting slits in several places.
Cover crust edge with strips of foil to prevent it from burning.
Bake 30 minutes.
Remove foil.
Bake 20 to 30 minutes more or until golden brown.
Cool at least 2 hours.
Serve.