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Peaches And Cream Pie

September 24, 2014

I've been meaning to post this recipe for a couple of weeks.  It's absolutely delicious.  What I like best is that with a little extra work in roasting the peaches, it leaves you with a pie that is not watery AND has concentrated peach flavor.  And smells great too!

Peaches And Cream Pie
Source:  Cooks Country
Makes 1 - 9 inch pie
1 9-inch pie crust, unbaked
2 pounds ripe but firm peaches, peeled, halved and pitted
2 Tablespoons plus 1/2 cup granulated sugar
3 Tablespoons all-purpose flour
1/4 teaspoon salt
1/2 cup heavy cream
2 large egg yolks
1/2 teaspoon vanilla extract

Cover pie shell with plastic wrap and refrigerate for 40 minutes, then freeze for 20 minutes.  Heat oven to 375 degrees Fahrenheit.  Line chilled pie shell with two 12-inch squares aluminum foil, letting the foil lie over the edges of the pie dough.  Top with pie weights {or dried beans}.

Place peach halves cut side up on aluminum foil-lined rimmed baking sheet and sprinkle with 2 Tablespoons sugar.  Bake peaches on upper middle-rack of the oven, until softened and juice is released, about 30 minutes.  Flip them halfway through baking.  Remove from oven to cooling rack when finished baking.

Meanwhile, place the crust on the lower-middle rack and bake until edges are lightly browned, about 15 minutes.  Remove crust from oven and carefully remove foil and weights.  Put crust back in the oven and continue to bake until bottom crust is light brown, about 5 minutes.

Cool crust and peaches for 15 minutes.

Reduce oven temperature to 325 degrees Fahrenheit.  Cut peach halves in half lengthwise.  Arrange in single layer over crust.  In a medium bowl combine 1/2 cup sugar, flour and salt.  Whisk in cream, egg yolks and vanilla extract until smooth.  Pour cream mixture over peaches.

Bake until filling is light golden brown and firm in center, 45-55 minutes.

Cool on wire rack for at least 3 hours before serving.

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