Peaches 'n' Cream Pie Recipe

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 cup plus 2 tablespoons cold butter
• 1 egg
• 1 teaspoon cider vinegar
• 5 to 7 tablespoons ice water
• FILLING:
• 5 cups sliced peeled peaches
• 1 teaspoon lemon juice
• 3/4 cup plus 1 tablespoon sugar, divided
• 3 tablespoons all-purpose flour
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup heavy whipping cream
• 1 tablespoon butter

Directions

• In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Combine egg and vinegar; add to flour mixture. Add water, 1 tablespoon at a time, until dough forms a ball.
• Divide dough in half. Roll out one portion to fit a 9-in. pie plate; transfer to pie plate. Trim pastry even with edge; set aside.
• In a large bowl, combine peaches and lemon juice. In another bowl, combine 3/4 cup sugar, flour, cinnamon and salt; stir in cream. Pour over peaches; gently toss to coat. Spoon into crust. Dot with butter.
• Roll out remaining pastry; make a lattice crust. Seal and flute edges. Sprinkle with remaining sugar.
• Bake at 425° for 15 minutes. Reduce heat to 350°; bake for 45-50 minutes or until peaches are tender and crust is golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Yield: 6-8 servings.

Peaches 'n' Cream Pie published in Taste of Home October/November 2006, p12