Peaches & Cream Pie #4
Yield
servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
sugar
|
|
| ½ | cup |
all-purpose flour
|
|
| 2 | cups |
peaches
sliced, fresh or frozen |
|
| 1 | cup |
heavy whipping cream
|
|
| 1 | each |
pie shell (9 inch)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
sugar
|
|
| 118 | ml |
all-purpose flour
|
|
| 473 | ml |
peaches
sliced, fresh or frozen |
|
| 237 | ml |
heavy whipping cream
|
|
| 1 | each |
pie shell (9 inch)
|
|
Directions
Preheat oven to 350℉ (180℃).
Mix sugar and flour together.
Sprinkle ⅓ of the mixture into pie shell.
Add peaches to pie shell. Sprinkle peaches with remaining sugar-flour mixture.
Pour cream over top of pie.
Move peaches around so that cream completely covers the peaches.
Bake 45 minutes.
Serve chilled.
