Peaches ‘N’ Cream Pie

Name: Peaches ‘N’ Cream Pie
Ingredients: Pastry for double-crust pie (9 inches); 1 cup sugar; 1/4 cup all-purpose flour; 1 tablespoon quick-cooking tapioca; Dash salt; 1 cup heavy whipping cream, divided; 1/4 teaspoon vanilla extract; 4 cups sliced fresh or frozen peaches, thawed; Additional sugar

9 ingredients

3 steps

Ingredients

Pastry for double-crust pie (9 inches)
1 cup sugar
1/4 cup all-purpose flour
1 tablespoon quick-cooking tapioca
Dash salt
1 cup heavy whipping cream, divided
1/4 teaspoon vanilla extract
4 cups sliced fresh or frozen peaches, thawed
Additional sugar

Directions

1

Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. In a large bowl, combine the sugar, flour, tapioca and salt. Set aside 2 tablespoons cream. Combine remaining cream with vanilla; add to the sugar mixture. Add peaches; toss to coat. Let stand for 15 minutes.
2

Pour peach mixture into crust. Roll out the remaining pastry; make a lattice top crust. Seal and flute edges. Brush with reserved cream; sprinkle with additional sugar.
3

Bake at 400° for 50-55 minutes or until golden brown and bubbly (cover edges with foil during the last 30 minutes to prevent overbrowning if necessary). Cool on a wire rack. Store in the refrigerator.