May 11, 2009

Creamy peach pie

One 9-inch single unbaked pie shell.
4 cups of fresh peeled and sliced peaches.
¾ cup of sugar.
¼ cup of flour.
¼ teaspoon of salt.
¼ teaspoon of freshly grated nutmeg.
1 cup of whipping cream.

Preparation Instructions:
Preheat your oven to 400°F.

Prepare the shell and peaches.

Combine the sugar, flour, salt and grated nutmeg.

Add to the peaches and toss lightly.

Turn into the pie shell.

Pour whipping cream evenly over top.

Bake for 40 minutes or until firm and golden brown on top.

Refrigerate for at least 6 hours before serving


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