Peach Cream Pie II Recipe

Ingredients
<br>- ¾ cup white sugar
<br>- 2 tablespoons all-purpose flour
<br>- ⅓ teaspoon ground nutmeg
<br>- ⅓ teaspoon ground cinnamon
<br>- 6  fresh peaches - pitted, skinned, and sliced
<br>- 1 ½ cups heavy whipping cream
<br>- 1 recipe pastry for a 9 inch single crust pie
<br><p></p>Directions
<br>step 1: Preheat oven to 400 degrees F (205 degrees C).
<br>step 2: In a small bowl, mix sugar, flour, nutmeg and cinnamon.  Sprinkle a handful in the bottom of uncooked pie shell.  Fill pie shell with sliced peaches, and sprinkle with remaining sugar mixture.    Cover peaches with heavy cream; you may not need all the cream.
<br>step 3: Bake pie for 10 minutes.  Reduce heat to 350 degrees F (175 degrees C), and bake for 50 minutes longer.
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Ingredients
- ¾ cup white sugar
- 2 tablespoons all-purpose flour
- ⅓ teaspoon ground nutmeg
- ⅓ teaspoon ground cinnamon
- 6 fresh peaches - pitted, skinned, and sliced
- 1 ½ cups heavy whipping cream
- 1 recipe pastry for a 9 inch single crust pie

Directions
step 1: Preheat oven to 400 degrees F (205 degrees C).
step 2: In a small bowl, mix sugar, flour, nutmeg and cinnamon. Sprinkle a handful in the bottom of uncooked pie shell. Fill pie shell with sliced peaches, and sprinkle with remaining sugar mixture. Cover peaches with heavy cream; you may not need all the cream.
step 3: Bake pie for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 50 minutes longer.

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