PEACHES ’N’ CREAM PIE

DESCRIPTION 
Emma Rea from Hermann, Missouri recommends this eye-catching pie packed with juicy peaches. Come on…try a piece!

PREP: 20 min.
BAKE: 1 hour + cooling
Yield: 6-8 servings


INGREDIENTS 
  3 cups all-purpose flour
  1 teaspoon salt
  1 cup plus 2 tablespoons cold butter
  1 egg
  1 teaspoon cider vinegar
  2 to 3 tablespoons ice water

Filling:
  5 cups sliced peeled peaches
  1 teaspoon lemon juice
  3/4 cup plus 1 tablespoon sugar, divided
  3 tablespoons all-purpose flour
  3/4 teaspoon ground cinnamon
  1/4 teaspoon salt
  1/2 cup heavy whipping cream
  1 tablespoon butter

PROCEDURE 
In a bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Combine egg and vinegar; add to flour mixture. Add water, 1 tablespoon at a time, until dough forms a ball.
 
Divide dough in half. Roll out one portion to fit a 9-in. pie plate; transfer to pie plate. Trim pastry even with edge; set aside.
 
In a large bowl, combine peaches and lemon juice. In another bowl, combine 3/4 cup sugar, flour, cinnamon and salt; stir in cream. Pour over peaches; gently toss to coat. Spoon into crust. Dot with butter.
 
Roll out remaining pastry; make a lattice crust. Seal and flute edges. Sprinkle with remaining sugar. Cover edges loosely with foil.
 
Bake at 425° for 15 minutes. Reduce heat to 350°; bake for 45-50 minutes or until peaches are tender and crust is golden brown. Cool on a wire rack.

Recipe taken from Taste Of Home magazine October-November 2006