Friday, September 17, 2010


Peaches and Cream Pie

3/4 cup granulated sugar
1/2 cup all-purpose flour
1 unbaked 9-inch pie shell
2 cups sliced fresh, frozen (defrosted), or canned peaches
1 cup whipping cream

Mix sugar and flour together and sprinkle 1/3 of mixture into pie shell. Add peaches and sprinkle with the remaining sugar-flour mixture. Pour cream over top. Move peaches around a bit with a fork so that the cream completely covers the peaches. Bake in preheated 350-degree oven for 45 minutes. Serve hot or cool on a rack. Yield 6 to 8 servings.


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