Peach and Rhubarb Pie

Combine peaches, rhubarb, 1/2 cup sugar, lemon juice, tapioca, cinnamon and nutmeg in a large bowl. Let stand 15 minutes at room temperature. Transfer mixture to a large saucepan and add 2 tbsp. melted butter. Cook over low heat, stirring occasionally, about 8 minutes until thickened. Transfer mixture to a large bowl and cool completely.

Preheat oven to 350 degrees. Fit 1 pie crust into a 9 inch pie pan. Spoon peach mixture into crust. Lay top crust over fruit and crimp edges to seal. Brush top crust with remaining 2 tbsp. melted butter and sprinkle with remaining 2 tbsp. sugar. Cut 4 slits in top of crust. Transfer pie to a sheet pan. Bake about 20 minutes until crust is golden. Cool pie slightly before serving.