Thaw peaches until most of free ice has disappeared. Drain off the juice, measure and stir it into mixture of sugars, tapioca, cornstarch and cinnamon in saucepan. Heat rapidly until thickening is complete. Boiling is not necessary. Set aside to cool.
Add peaches and lemon juice to cooled, thickened juice. Pour filling into pastry-lined 9" pie pan. Cut vents and adjust top crust; flute edges.
Bake in hot oven (425°F.)30 minutes, or until nicely browned. For a brown undercrust, bake on lowest oven shelf.