peaches & cream pie
(2 ratings)
My, Aunt Lula Bruce (1897-1994), Sullivan, MO, would make this pie for me whenever I came for visits. She would make her own pie crust,too. I have no idea where/who she got this from. I have never been "big" on really sweet things. This is not an overly sweet pie. I could smell it baking when I would come in the house and my mouth would water. I always had such a good time when I would be able to go up and stay with them for a while. As I got older, I would always make sure I got up whenever I could for a visit. This pie brings back memories. I hope you enjoy it, too.
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(2 ratings)
cook time
1 Hr
method
Bake
Ingredients For peaches & cream pie
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1pie shell, prepared in advance (i use bought frozen pie shell)
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5-6ripe peaches--pealed and halved (i use large can peach halves in light syrup if peaches not in season)
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1 clight cream (can use 1/2 c regular milk & 1/2 c canned milk)
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1 tspalmond extract
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2eggs
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1/3 csugar-divided
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2 Tbspbutter
How To Make peaches & cream pie
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1Prepare pie shell in advance and chill in refrigerator or freezer or use bought.
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2Pre-heat oven to 350°. Arrange peaches, pitted side up, in the chilled, unbaked shell.
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3Combine cream, extract, eggs and 1/4 cup sugar in bowl. Beat until well blended.
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4Pour mixture around peaches in shell. Dot each peach with butter and sprinkle each peach with remaining sugar.
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5Bake @ 350° for one hour. (check as you know your oven and it may vary with the cooking time). Remove and cool on rack.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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