Peaches & Cream Pie
Creamy warm peach pie, perfect during summer peach season.
Yield
6 servingsPrep
10 minCook
50 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
9 inch |
|
| 3 ½ | cups |
peaches
fresh, peeled and sliced |
|
| ½ | cup |
sugar
|
|
| ½ | teaspoon |
cinnamon
ground |
|
| 1 | dash |
nutmeg
ground |
*
|
| 3 | tablespoons |
tapioca
|
|
| 1 | x |
light cream (half&half)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
9 inch |
|
| 828 | ml |
peaches
fresh, peeled and sliced |
|
| 118 | ml |
sugar
|
|
| 2.5 | ml |
cinnamon
ground |
|
| 1 | dash |
nutmeg
ground |
*
|
| 45 | ml |
tapioca
|
|
| 1 | x |
light cream (half&half)
|
*
|
Directions
Mix sliced peaches with sugar, spices and tapioca. Place in pie shell.
Place shell on a cookie sheet and pour half and half over fruit until shell is ¾ full.
Bake in preheated 400-degree oven for 10 minutes. Reduce temperature to 350℉ (180℃) and continue baking for 45 to 50 minutes longer.
Serve hot or warm.
