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Peaches 'n' Cream Pie Recipe

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Emma Rea from Columbia, South Carolina recommends this eye-catching pie packed with juicy peaches. Come on…try a piece!

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Peaches 'n' Cream Pie Recipe

Prep: 20 min. Bake: 1 hour + cooling

Yield: 6-8 Servings

30 60 90

Ingredients

3 cups all-purpose flour
1 teaspoon salt
1 cup plus 2 tablespoons cold butter, cubed
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.

Nutritional Facts 1 serving (1 piece) equals 605 calories, 34 g fat (20 g saturated fat), 120 mg cholesterol, 658 mg sodium, 71 g carbohydrate, 4 g fiber, 7 g protein.

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

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