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Peaches 'n' Cream Pie




Source of Recipe


Taste of Home


Recipe Link: http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=28874

List of Ingredients




3 cups all-purpose flour
1 teaspoon salt
1 cup plus 2 tablespoons cold butter
1 egg
1 teaspoon cider vinegar
2 to 3 tablespoons ice water

FILLING:
5 cups sliced peeled peaches
1 teaspoon lemon juice
3/4 cup plus 1 tablespoon sugar, divided
3 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup heavy whipping cream
1 tablespoon butter

Recipe



In a bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Combine egg and vinegar; add to flour mixture. Add water, 1 tablespoon at a time, until dough forms a ball.

Divide dough in half. Roll out one portion to fit a 9-in. pie plate; transfer to pie plate. Trim pastry even with edge; set aside.

In a large bowl, combine peaches and lemon juice. In another bowl, combine 3/4 cup sugar, flour, cinnamon and salt; stir in cream. Pour over peaches; gently toss to coat. Spoon into crust. Dot with butter.

Roll out remaining pastry; make a lattice crust. Seal and flute edges. Sprinkle with remaining sugar. Cover edges loosely with foil.

Bake at 425° for 15 minutes. Reduce heat to 350°; bake for 45-50 minutes or until peaches are tender and crust is golden brown. Cool on a wire rack. Yield: 6-8 servings.