Grandma’S Peaches And Cream Pie

• 1 package Refrigerated Pie Crust (15 Oz. Size Or 2 Crusts)
• 6 whole Large Fresh Peaches, Peeled
• 1 cup Sugar
• 1/4 cups All-purpose Flour
• 3/4 cups Heavy Cream
• 1 pinch Cinnamon, To Taste
• 1 whole Large Egg (optional)
• Granulated Sugar, Optional, For Sprinkling On The Crust

1. Preheat oven to 400u0b0F. Prepare the pie crust by laying one into a 9" pie pan.
2. Cut peaches into large slices. Spoon the slices evenly into the prepared pie crust. Mix the sugar and flour together and sprinkle the mixture over the peaches. Pour the cream evenly over the top of all. Sprinkle with cinnamon.
3. Cut the second pie crust into strips and top the pie in a lattice-top design. Bake at 400u0b0F for 10 minutes. Reduce heat to 350u0b0F. Bake for 1 hour longer.
4. If desired, beat the egg with 1 tablespoon granulated sugar and brush on top of the pie the last 15 minutes of baking time.
5. Note: Place a baking sheet on the oven rack under the pie to guard against dripping. This recipe does boil over.

pie crust, fresh peaches, sugar, ubc, heavy cream, cinnamon, egg, sugar

Taken from tastykitchen.com/recipes/desserts/grandmae28099s-peaches-and-cream-pie/ (may not work)