Peach Cream Pie
Yield
6 servingsPrep
10 minCook
40 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
peaches
fresh, or enough to fill pie shell with peach halves |
|
| 3 | tablespoons |
unbleached all-purpose flour
|
|
| 3 | cups |
light cream (half&half)
|
|
| ½ | teaspoon |
cinnamon
|
|
| 1 | each |
pie shell (9 inch)
unbaked, 9 inches |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
peaches
fresh, or enough to fill pie shell with peach halves |
|
| 45 | ml |
unbleached all-purpose flour
|
|
| 7.1E+2 | ml |
light cream (half&half)
|
|
| 2.5 | ml |
cinnamon
|
|
| 1 | each |
pie shell (9 inch)
unbaked, 9 inches |
|
Directions
Peel Peaches, cut in half and remove stones.
Arrange halves cut side down in an unbaked pie shell.
Mix sugar, flour and cinnamon with cream to make a paste.
Pour over peaches.
Place in hot oven 450 degree F.
Bake 10 minutes or until shell begins to brown.
Reduce heat to moderate oven (350℉/180℃).
Continue baking for 30 minutes or until peaches are done.
Cool and serve cold.
