PEACHES 'N' CREAM PIE

Peaches 'N' Cream Pie image

In summer, my aunt and uncle provide me with tree-fresh fruit from their peach orchard. My husband gets so excited when they have a bumper crop because he knows this dessert will be on our menu often.

Provided by Taste of Home

Time 1h15m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

Pastry for double-crust pie (9 inches)
1 cup sugar
1/4 cup all-purpose flour
1 tablespoon quick-cooking tapioca
Dash salt
1 cup heavy whipping cream, divided
1/4 teaspoon vanilla extract
4 cups 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.

Nutrition Facts : Calories 497 calories, Fat 25g fat (13g saturated fat), Cholesterol 51mg cholesterol, Sodium 230mg sodium, Carbohydrate 66g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.