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Prep Time: 60 Minutes Cook Time: 50 Minutes |
Ready In: 110 Minutes Servings: 8 |
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This pie must be chilled before serving. This is not a custard pie. The filling will look liquidy when the pie comes out of the oven. Don't bake the pie longer in hopes that the filling will firm up-the thickening occurs as the pie cools. Alternative pie pastry to use-an all-butter pie pastry or cream cheese pastry Ingredients:
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 |
Directions:
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.
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