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    All-Season Peach Pie


    Source of Recipe


    BBR

    Recipe Introduction


    Farm Journals Pie Recipes

    List of Ingredients




    Unbaked 9" pie shell
    2 (1 lb.) cans peach halves, well drained
    1/3 c. sugar
    3 Tb. cornstarch
    3/4 tsp. nutmeg*
    1/4 tsp. salt
    3/4 c. heavy cream
    3/4 tsp. vanilla
    Whipped cream

    Recipe



    Arrange peach halves, cut side up, in pie shell.

    Combine sugar, cornstarch, 1/2 tsp. nutmeg*, salt, cream and vanilla. Pour over peaches in shell; sprinkle with remaining nutmeg*.

    Bake in hot oven (400ºF.) 40 minutes, or until peaches are tender. Serve with whipped cream.

    Note: Extra-good made with fresh peaches. Use 1/2 c. instead of 1/3 c. sugar.

    Guess who? Did you see the little *? I use cinnamon instead of nutmeg and that's why I *d it! I much prefer cinnamon over nutmeg in this recipe. And serve it hot with vanilla ice cream!!!

 

 

 

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