Preheat oven to 425°.

Place one crust in a 9 in. round pie pan. Stab the sides and bottom of the crust with a fork. Sprinkle 2 Tbsp. tapioca on the bottom of the crust.

Mix the sugar, flour and cinnamon in a large bowl and add the peaches to mixture.

Top the bottom pie crust with the peach mixture. Top the peaches with pats of butter.

Place the second crust on the top of the peaches. Press the edges together with the bottom crust. Trim the crust, leaving 1/2 inch of crust around the edges. Tuck that crust underneath and pinch together with your fingers to make a scalloped edge.

Make several slits in the top of the crust to allow steam to escape. (If you are wanting to freeze your pie, at this point place it in the freezer and seal the frozen pie for baking at a later time)

Lightly brush some cream over the top crust and sprinkle lightly with granulated sugar.

Bake at 425° for 50 to 60 minutes. Allow to cool for 1 hour before serving.