Peaches and Cream - Southern Style Recipe

Add sliced fresh peaches, lemon juice, sugar, brown sugar, vanilla and cinnamon to a large bowl. Stir gently. Cover and refrigerate overnight.

Over high heat add peaches, corn starch and water, and butter to a sauce pan. Stir. After it boils, lower heat to simmer for 10 minutes. Turn off heat and let cool.

Unfold 1 Refrigerated Pie Crust over a glass pie dish. Press crust along bottom and sides. Use a fork to make indents around rim of dish and cut off any excess dough.

Preheat oven to 400 degrees.

Pour peach mixture into pie shell and bake for 30 minutes. After baking remove from oven and let cool for 40 minutes.

Place walnuts in the 400 degree oven in baking pan for 7 minutes. Remove from oven and set aside.

Chill mixing bowl to use for whipped topping.

Add heavy whipped cream to chilled bowl. Using an electric mixer. Whip heavy cream until it thickens and you can form soft peaks, but don't over whip. Add sugar, brandy, and vanilla. Whip until blended with soft peaks.

Use a pastry bag, large plastic baggie or spoon to add whipped topping around edges of peaches. Make a nice peak in the middle. Add walnuts around edges and on top.