Peaches & Cream Pie

  • on August 25, 2007
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Ingrients & Directions

1 9 Inch Pie Shell
4 lg Ripe Peaches — peeled and
1 c Light Cream
1 ts Almond Extract — or vanilla
2 Eggs
1/2 c Sugar — divided
2 tb Unsalted Butter

Preheat oven to 350.

Arrange peach halves, pitted side up, in unbaked pie shell. Combine
cream, extract, eggs, and 1/4 cup sugar. Pour over peaches. Dot tops
of peaches with butter; sprinkle with remaining 1/4 cup sugar. Bake
for one hour.

1 Servings

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