PEACHES 'N' CREAM PIE

Peaches 'N' Cream Pie image

Provided by Chrystal Cackler @journeyrock92

Categories Pies

Number Of Ingredients 9

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

Steps:

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.
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.
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.

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