Nathalie Dupree's Peaches and Cream Pie

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READY IN: 1hr 25mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (9 inch) unbaked pie shells, edges crimped
  • 34
    cup sugar
  • 2
    cups sliced peaches (4 medium peaches, fresh or frozen)
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DIRECTIONS

  • Cover and keep pie crust refrigerated until ready to use.
  • Preheat oven to 350°.
  • Combine the sugar and flour in a bowl and stir with a fork or whisk to mix them well.
  • Add the peaches and toss to coat them evenly with the sugar mixture.
  • Scoop the peaches and juices into the pie crust and spread them out in an even layer.
  • Pour the cream over the peaches, and then poke and move the peaches about so that the cream covers them evenly.
  • Place the pie on the bottom shelf of the oven.
  • Bake until the peaches are tender and the cream has made a soft custard around them, 35-40 minutes.
  • Place the pie on a cooling rack or a folded kitchen towel and let cool to room temperature.
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