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Peach: Easy Peach Cream Pie

Source of Recipe

Country Cooking, vol 1, 1997 (Opan Back)


List of Ingredients

1 1/2 pounds fresh peaches, peeled and sliced (3 cup)
1 unbaked pie shell (9 inches)
2 eggs
1 cup sugar
1/4 cup flour
dash salt
1 cup heavy cream
1 teaspoon vanilla extract


Recipe

Place peaches in pie shell. In a bowl, beat eggs slightly; blend in sugar, flour and salt. Stir in cream and vanilla; blend wlel. Pour over peaches. Bake at 375ºF for 40-50 minutes or until center shakes slightly when moved. (To prevent crust edges from becoming too brown, cover edges with foil if desired.) Serve warm; or, for firmer pie, chill before serving. Refrigerate leftovers. Yield: 8 servings.