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Peaches and Cream Pie Recipe

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This recipe for Peaches and Cream Pie is from The Gotta be Yummy and Easy 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 inch each)
1 c. sugar
1/4 c. flour
1 T. quick cooking tapioca
Dash of salt
1 c. whipping cream, divided (NOT frozen whip cream and NOT Half-n-half)
1/4 t. vanilla
4+ c. sliced, fresh or frozen (but thawed) peaches
Additional sugar
Directions:
Directions:
Line a 9 inch pie plate with bottom pastry; trim pastry even with edge of plate. In a bowl, combine the sugar, flour, tapioca and salt; mix well. Set aside 2 tablespoons of cream. Combine remaining cream with vanilla; add to the sugar mixture. Add peaches; toss to coat. Let stand for 15 minutes.

Pour peach mixture into crust. Roll out the remaining pastry; make a lattice top crust. Seal and crimp/flute edges. Brush with reserved cream; sprinkle with additional sugar.

Cover edges loosely with foil. Bake at 400º for 50 - 55 minutes or until golden brown and bubbly. Cool on a wire rack. Store pie in the refrigerator.

 

 

 

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