"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
Pastry for 9" pie plate Fresh peaches (about six) 3/4 c. granulated sugar 3 T. flour 3/4 c. coffee cream (half and half)
Line pie pan with regular pie crust. Peel and half enough peaches to cover the bottom of pan with rounded side up in the shell. Mix sugar with flour, then add coffee cream (half and half). Stir until smooth, pour over peaches in shell. Bake 10 minutes at 450º F and about 30 minutes longer at 350º F.
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