Peaches & Cream Pie
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- pie shell, prepared in advance (i use bought frozen pie shell)
- ripe peaches--pealed and halved (i use large can peach halves in light syrup if peaches not in season)
- 1 c
- light cream (can use 1/2 c regular milk & 1/2 c canned milk)
- 1 tsp
- almond extract
- 1/3 c
- 2 Tbsp
1Prepare pie shell in advance and chill in refrigerator or freezer or use bought.
2Pre-heat oven to 350°. Arrange peaches, pitted side up, in the chilled, unbaked shell.
3Combine cream, extract, eggs and 1/4 cup sugar in bowl. Beat until well blended.
4Pour mixture around peaches in shell. Dot each peach with butter and sprinkle each peach with remaining sugar.
5Bake @ 350° for one hour. (check as you know your oven and it may vary with the cooking time). Remove and cool on rack.