Peaches and Cream Pie

• 1 (9 1/2 inch) basic flaky deep dish pie shells (deep dish single crust)
• 2 12-3 cups peeled peeled pitted and sliced ripe peaches (or one 1-lb. bag frozen sliced peaches partially thawed)
• 1 cup heavy cream
• 12 cup powdered sugar, sifted
• salt (a big pinch)
• 12 teaspoon vanilla extract
• 12 cup firmly packed light brown sugar

1. Place prepared unbaked pie pastry shell in the freezer for 15 minutes; preheat oven to 400.
2. Distribute peach slices evenly in the chilled pie shell.
3. In a mixing bowl, combine the cream, powdered sugar, salt, and vanilla; whisk to blend.
4. Slowly pour the cream over the peaches.
5. Use a fork, if needed, to rearrange the peach slices evenly in the shell.
6. Place the pie on the center oven rack; bake for 30 minutes.
7. Remove from the oven and lower the temperature to 350.
8. Sprinkle the brown sugar evenly over the pie; then return pie to oven, placing it so that the part that faced the back of the oven now faces forward.
9. Bake about 15-20 minutes or until the filling is bubbly and the top is caramel-colored (the filling will still be liquidy).
10. Transfer pie to a wire rack; let cool thoroughly.
11. Cover loosely with tented aluminum and refrigerate at least 4 hours or overnight.

dish pie shells, peaches, heavy cream, powdered sugar, salt, vanilla, brown sugar

Taken from www.food.com/recipe/peaches-and-cream-pie-165240 (may not work)