Peaches and Cream Pie

Name: Peaches and Cream Pie
Prep time: 1 h
Cook time: 50 min
Total time: 1 h 50 min
Yield: 8 serving(s)
Ingredients: 1 (9 1/2 inch) basic flaky deep dish pie shells (deep dish single crust); 2 1/2-3 cups peeled peeled pitted and sliced ripe peaches (or one 1-lb. bag frozen sliced peaches partially thawed); 1 cup heavy cream; 1/2 cup powdered sugar, sifted; salt (a big pinch); 1/2 teaspoon vanilla extract; 1/2 cup firmly packed light brown sugar

Submitted by ratherbeswimmin

"This pie must be chilled before serving. This is not a custard pie. The filling will look liquidy when the pie comes out of the oven. Don't bake the pie longer in hopes that the filling will firm up--the thickening occurs as the pie cools. Alternative pie pastry to use--an all-butter pie pastry or cream cheese pastry"

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Ready In:: 1hr 50mins
Ingredients:: 7
Serves:: 8

ingredients

1 (9 1/2 inch) basic flaky deep dish pie shells (deep dish single crust)
Filling
2 ¹⁄₂ - 3 cups peeled peeled pitted and sliced ripe peaches (or one 1-lb. bag frozen sliced peaches partially thawed)
1 cup heavy cream
¹⁄₂ cup powdered sugar, sifted
salt (a big pinch)
¹⁄₂ teaspoon vanilla extract
¹⁄₂ cup firmly packed light brown sugar

directions

Place prepared unbaked pie pastry shell in the freezer for 15 minutes; preheat oven to 400°.
Distribute peach slices evenly in the chilled pie shell.
In a mixing bowl, combine the cream, powdered sugar, salt, and vanilla; whisk to blend.
Slowly pour the cream over the peaches.
Use a fork, if needed, to rearrange the peach slices evenly in the shell.
Place the pie on the center oven rack; bake for 30 minutes.
Remove from the oven and lower the temperature to 350°.
Sprinkle the brown sugar evenly over the pie; then return pie to oven, placing it so that the part that faced the back of the oven now faces forward.
Bake about 15-20 minutes or until the filling is bubbly and the top is caramel-colored (the filling will still be liquidy).
Transfer pie to a wire rack; let cool thoroughly.
Cover loosely with tented aluminum and refrigerate at least 4 hours or overnight.