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Peaches 'n' Cream Dessert

"Since finding this recipe in the 1970's. I've used it several times each summer," relates field editor Margery Bryan of Royal City, Washington. "It's fabulous with the peaches grown in our area."

12 ServingsPrep: 20 min. Bake: 45 min. + standing

Ingredients

2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
1 egg
3 tablespoons cold water
FILLING:
1 cup sugar
1/3 cup all-purpose flour
5 medium peaches, peeled and sliced
1 cup heavy whipping cream
1/2 teaspoon ground cinnamon

Directions

In a large bowl, combine flour and salt; cut in shortening until
mixture resembles coarse crumbs. Whisk egg and water together;
sprinkle over flour mixture and toss. Form dough into a ball; roll
out on a lightly floured surface to a 13-in. x 9-in. rectangle.
Place in an ungreased 13-in. x 9-in. baking dish.
For filling, combine sugar and flour; toss with the peaches. Pour
into the crust. Pour cream over peaches; sprinkle with cinnamon.
Bake at 425° for 20 minutes. Reduce heat to 350°; bake 25
minutes longer or until peaches are tender. Let stand for 25 minutes
before serving. Refrigerate any leftovers. Yield: 12 servings.

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Peaches 'n' Cream Dessert (continued)

Nutrition Facts: 1 serving (1 piece) equals 355 calories, 20 g fat (8 g saturated fat), 45 mg cholesterol, 210 mg sodium, 40 g carbohydrate, 2 g fiber, 4 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.