By undrcovrangel on Sunday, April 27, 2008 - 6:58 pm:
Peaches 'n' Cream Pie
Pastry for double-crust pie (9 inch) 1 cup sugar 1/4 cup all-purpose flour 1 tablespoon quick-cooking tapioca Dash of salt 1 cup heavy whipping cream, divided 1/4 teaspoon vanilla extract 4 cups sliced fresh or frozen peaches, thawed Additional sugar
Line a 9 in pie plate with bottom pastry, trim pastry even with edge of plate. In a bowl, combine the sugar, flour, tapioca and salt, mix well, 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 remaining cream, sprinkle with additional sugar.
Cover edges loosely with foil. Bake at 400 for 50-55 minutes or until golden brown and bubbly. Cool on a wire rack. Store pie in refridgerator.
