Peaches and Cream Pie
- Active Time 10m
- Total Time 55m
A friend who came to dinner the other day described this as peach crème brûlée in a crust. Well, not exactly, but it is rich and creamy and the sides caramelize a bit, making it a luxurious experience. Since it has no eggs, it does not need to be kept refrigerated for a picnic or covered dish meal, which is an added bonus.
- 3/4 cup sugar
- 1/2 cup all-purpose flour
- 1 unbaked 9-inch pie shell
- 2 cups sliced fresh or frozen pitted peaches, defrosted
- 1 cup heavy cream
Preheat the oven to 350 degrees F. Mix sugar and flour in medium bowl. Sprinkle 1/3 of flour mixture into pie shell. Add peaches and sprinkle with remaining sugar-flour mixture. Pour heavy cream over filling. Gently stir peaches to cover them completely with cream.
Bake until peaches are tender and crust is golden, about 45 minutes. Serve hot or cool on rack.
TO FREEZE PEACHES: Fill large bowl halfway with ice water; add a few lemon slices. Cook peaches in large pot of boiling water until peels begin to loosen, about 2 minutes. Using slotted spoon, transfer peaches to large bowl of lemon ice water. Using sharp knife, cut peaches in half and remove pits. Cut peaches into wedges, then rinse in lemon ice water. Drain peaches and pat dry.
Arrange peaches in single layer on baking sheet lined with plastic wrap. Transfer baking sheet to freezer. Freeze until peaches are frozen solid. Enclose frozen peaches in resealable plastic bag. Remove individual peach wedges as desired.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
303 calories; 16g total fat; 41mg cholesterol; 114mg sodium; 38g carbohydrates; 1g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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