Recipe for cooking Peaches and Cream Pie

Desserts to Go with Coffee and Tea :: Fruit Pies and Cobblers

Peaches and Cream Pie

Prepared 9-in. pie shell
5 to 6 ripe peaches, peeled and halved
1 c. light cream
1 tsp. almond or vanilla extract or flavoring
2 eggs
1/3 c. sugar, divided
2 Tbsp. butter

Make pie shell in advance; chill. Arrange peach halves, pitted side up, in the unbaked shell. Combine cream, extract or flavoring, eggs and 1/4 c. sugar; beat until well blended. Pour around peaches in shell. Dot tops of peaches with butter; sprinkle with remaining sugar. Bake at 350 degrees F for 1 hour or until crust is golden and filling is set. Cool on rack.