Peach Cream Pie II
This recipe is for a delicious peach cream pie. It is made with fresh peaches, heavy cream, and a little bit of sugar. The crust is made from scratch using a simple mixture of flour, butter, and sugar. This pie is best served cold and can be stored in the refrigerator for up to 3 days.
Ingredients
- 1 cup white sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 6 fresh peaches, pitted, skinned, and sliced
- 1 1/2 cups heavy whipping cream
- 1 recipe pastry for a 9 inch single crust pie
Instructions
1. Preheat oven to 400 degrees F (205 degrees C).
2. In a small bowl, mix sugar, cornstarch, nutmeg and cinnamon. Sprinkle a handful in the bottom of uncooked pie shell.
3. Fill pie shell with sliced peaches, and sprinkle with remaining sugar mixture.
4. Cover peaches with heavy cream; you may not need all the cream.
5 Bake pie for 10 minutes at 400 degrees F (205 degrees C), then reduce heat to 350 degrees F (175 degrees C) and bake for 50 more minutes
Nutrition Facts
- Calories: 350
- Fat: 17 g
- Cholesterol: 85 mg
- Sodium: 300 mg
- Potassium: 190 mg
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 3 g
