peaches 'n' cream pie
From my Mamaw's recipe collection.
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yield
8 serving(s)
prep time
25 Min
cook time
50 Min
method
Bake
Ingredients For peaches 'n' cream pie
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pastry for double-crust pie (9 inches)
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1 csugar
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1/4 call-purpose flour
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1 Tbspquick-cooking tapioca
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dashsalt
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1 cheavy whipping cream, divided
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1/4 tspvanilla extract
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4 csliced fresh or frozen peaches, thawed
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additional sugar
How To Make peaches 'n' cream pie
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1Line 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.
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2Pour 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.
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3Bake 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.
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