Peaches ā€˜N’ Cream Pie

  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 400u0b0 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.

pastry, sugar, allpurpose, tapioca, salt, heavy whipping cream, vanilla, peaches, sugar

Taken from www.tasteofhome.com/recipes/peaches-n-cream-pie/ (may not work)

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