Ingredients Jump to Instructions ↓

  1. 3/4 cup sugar

  2. 1/2 cup all-purpose flour

  3. 1 unbaked 9-inch pie shell

  4. 2 cups sliced fresh or frozen pitted peaches , defrosted

  5. 1 cup heavy cream

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees F. Mix sugar and flour in medium bowl. Sprinkle 1/3 of flour mixture into pie shell. Add peaches and sprinkle with remaining sugar-flour mixture. Pour heavy cream over fillings. Gently stir peaches to cover them completely with cream. Bake until peaches are tender and crust is golden, about 45 minutes. Serve hot or cool on rack. TO FREEZE PEACHES: Fill large bowl halfway with ice water; add a few lemon slices. Cook peaches in large pot of boiling water until peels begin to loosen, about 2 minutes. Using slotted spoon, transfer peaches to large bowl of lemon ice water. Using sharp knife, cut peaches in half and remove pits. Cut peaches into wedges, then rinse in lemon ice water. Drain peaches and pat dry. Arrange peaches in single layer on baking sheet lined with plastic wrap. Transfer baking sheet to freezer. Freeze until peaches are frozen solid. Enclose frozen peaches in resealable plastic bag. Remove individual peach wedges as desired.


Send feedback