Peach Cream Pie

This version of peach pie could be called puddin' 'n pie for the creamy richness of the filling.

• 1 (9 inch) unbaked pie shell
• 1 1/2 pounds (3 cups) fresh peaches, peeled and sliced
• 2 eggs
• 1 cup sugar
• 1/4 cup all-purpose flour
• 1 cup heavy cream
• 1 teaspoon vanilla

METHOD

Preheat oven to 375°F.

Arrange peach slices in pie shell.

Beat eggs slightly in bowl; blend in sugar, and flour. Stir in cream and vanilla, blend well. Pour over peaches.

Bake in preheated 375°F oven for 40 to 50 minutes or until center shakes slightly when moved.

Serve warm; or for firmer pie, chill before serving.

Refrigerate any leftovers.

Yield: 8 servings

Contributor: Junior Trimmer

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