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Peaches N' Cream Pie Recipe

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This recipe for Peaches N' Cream Pie is from The Michael Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pastry for double crust pie, 9 inches
1 cp granulated sugar
1/4 cp flour
1 tbsp quick cooking tapioca
dash of salt
1 cp heavy whipping cream, divided
1/4 tsp vanilla extract
4 cps sliced fresh or frozen peaches, thawed
additional sugar
Directions:
Directions:
1) Line a 9 inch pie plate with bottom pastry; trim pastry even with edge of plate.
2) In a large bowl, combine the sugar, flour, tapioca and salt.
3) Set aside 2 tbsps of cream.
4) Combine remaining cream with vanilla; add to sugar mixture.
5) Add peaches; toss to coat.
6) Let stand for 15 mins.
7) Pour peach mixture into crust.
8) Roll out the remaining pastry; make a lattice top crust.
9) Seal and flute edges.
10) Brush with reserved cream; sprinkle with addtional sugar.
11) Bake at 400f for 50 to 55 mins or until golden brown and bubbly.
12) Cover edges with foil during the last 30 mins to prevent over browning if necessary.
13) Cool on a wire rack.
14) Store pie in refrigerator.
Number Of Servings:
Number Of Servings:
6 - 8

 

 

 

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