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Peaches 'n' Cream Pie

Peaches 'n' Cream Pie
Emma Rea from Columbia, South Carolina recommends this eye-catching pie packed with juicy peaches. Come on…try a piece!
6-8 ServingsPrep: 20 min. Bake: 1 hour + cooling

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,
© Taste of Home 2013

2 of 2

Peaches 'n' Cream Pie (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013