Peaches And Cream Pie

Total Time: 1 hr 50 mins Preparation Time: 1 hr Cook Time: 50 mins

Ingredients

• Servings: 8
• 1 (9 1/2 inch) basic flaky deep dish pie shells (deep dish single crust)
• 2 1/2-3 cups peeled peeled pitted and sliced ripe peaches (or one 1-lb. bag frozen sliced peaches partially thawed)
• 1 cup heavy cream
• 1/2 cup powdered sugar, sifted
• salt (a big pinch)
• 1/2 teaspoon vanilla extract
• 1/2 cup firmly packed light brown sugar

Recipe

• 1 place prepared unbaked pie pastry shell in the freezer for 15 minutes; preheat oven to 400°.
• 2 distribute peach slices evenly in the chilled pie shell.
• 3 in a mixing bowl, combine the cream, powdered sugar, salt, and vanilla; whisk to blend.
• 4 slowly pour the cream over the peaches.
• 5 use a fork, if needed, to rearrange the peach slices evenly in the shell.
• 6 place the pie on the center oven rack; bake for 30 minutes.
• 7 remove from the oven and lower the temperature to 350°.
• 8 sprinkle the brown sugar evenly over the pie; then return pie to oven, placing it so that the part that faced the back of the oven now faces forward.
• 9 bake about 15-20 minutes or until the filling is bubbly and the top is caramel-colored (the filling will still be liquidy).
• 10 transfer pie to a wire rack; let cool thoroughly.
• 11 cover loosely with tented aluminum and refrigerate at least 4 hours or overnight.