Peaches 'N' Cream Pie Recipe
- 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
- 1. 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.
- 2. 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.
- 3. 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 in the refrigerator. Yield: 8 servings.
1 slice: 497 calories, 25g fat (13g saturated fat), 51mg cholesterol, 230mg sodium, 66g carbohydrate (35g sugars, 2g fiber), 4g protein.
Reviews for Peaches 'N' Cream Pie
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.