Peaches & Cream Pie

Name: Peaches & Cream Pie
Ingredients: 1 sheet refrigerated pie pastry; 1 egg; 1/2 cup half-and-half cream; 1/4 cup sugar; 1 tablespoon all-purpose flour; 1 tablespoon butter, melted; 2 cups sliced peeled fresh or frozen peaches, thawed

7 ingredients

4 steps

Ingredients

1 sheet refrigerated pie pastry
1 egg
1/2 cup half-and-half cream
1/4 cup sugar
1 tablespoon all-purpose flour
1 tablespoon butter, melted
2 cups sliced peeled fresh or frozen peaches, thawed

Directions

1

Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges.
2

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
3

In a small bowl, combine the egg, cream, sugar, flour and butter. Arrange peach slices in crust; pour egg mixture over top. Bake for 10 minutes.
4

Reduce heat to 350°. Bake 35-45 minutes longer or until center is almost set. Cool on a wire rack. Store in the refrigerator.