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Peaches N' Cream Pie Recipe

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This recipe for Peaches N' Cream Pie, by , is from Seasoned with LOVE, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elaine Dack
Added: Tuesday, April 11, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Pie Pasty for double crust
Filling:
4 to 5 c. sliced, peeled ripe peaches
2 eggs, well beaten
3/4 c. sugar
2 T. flour
1/4 t. salt

Directions:
Directions:
Prepare pie crust for two-crust pie, using 9-inch pie pan. Heat oven to 400 degrees.
Spoon peaches into pie crust-lined pan. In medium bowl, combine eggs, sugar, flour and salt; blend well. Spoon over peaches. Top with second crust and flute; cut slits in several places. Bake at 400 degrees for 40-50 minutes, or until golden brown. Note: cover the pie crust edges with foil if it gets to brown before the pie is done.
Cool completely before serving; refrigerate leftovers.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Prepare this delicious pie when peaches are at their peak.

 

 

 

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