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Peaches 'N' Cream Pie Recipe

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In summer, my aunt and uncle provide me with tree-fresh fruit from their peach orchard. My husband gets so excited when they have a bumper crop because he knows this dessert will be on our menu often.

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6-8 Servings
Prep: 25 min. + standing Bake: 50 min.

Ingredients

Pastry for double-crust pie (9 inches)
1 cup sugar
1/4 cup all-purpose flour
1 tablespoon quick-cooking tapioca
Dash salt
1 cup heavy whipping cream, divided
1/4 teaspoon vanilla extract
4 cups sliced fresh or frozen peaches, thawed
Additional sugar

Directions

Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. In a large bowl, combine the sugar, flour, tapioca and salt. Set aside 2 tablespoons cream. Combine remaining cream with vanilla; add to the sugar mixture. Add peaches; toss to coat. Let stand for 15 minutes.
Pour peach mixture into crust. Roll out the remaining pastry; make a lattice top crust. Seal and flute edges. Brush with reserved cream; sprinkle with additional sugar.
Bake at 400° for 50-55 minutes or until golden brown and bubbly.Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack. Store pie in the refrigerator. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 slice) equals 497 calories, 25 g fat (13 g saturated fat), 51 mg cholesterol, 230 mg sodium, 66 g carbohydrate, 2 g fiber, 4 g protein.

Peaches 'N' Cream Pie published in Country Woman July/August 2001, p29

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