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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is an easy recipe that is delicious served warm or cold, I have made it many times and it always turns out great, use only whipping cream for this-haven't tried as yet but I think this would work well using apples in place of peaches and increase the cinnamon amount, you might want to give that a try-see my Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust Ingredients:
6 large ripe fresh peaches, peeled and sliced |
1 (9 inch) unbaked deep dish pie shells |
1/2-3/4 cup sugar (use 3/4 cup for a sweeter pie) |
3 tablespoons flour |
1/2 teaspoon cinnamon |
1 pinch salt |
3/4 cup whipping cream, unwhipped |
1 teaspoon vanilla |
ice cream (optional) |
Directions:
1. Set oven to 400°F.
2. Set the pie pastry into the pie plate and flute edges as desired.
3. Arrange the sliced peaches into pastry shell.
4. In a bowl combine 1/2 cup sugar with flour, salt and cinnamon; mix/whisk until no sugar granules remain (add in more sugar to taste if desired).
5. Stir in the whipping cream and vanilla.
6. Place the pie plate onto a baking sheet.
7. Bake for 40 minutes or until the filling is set.
8. Serve warm with ice cream if desired.
9. Refrigerate any leftovers.
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