Peaches and Cream Pie

I had just gotten some large fresh peaches at the local farmers market when I saw this recipe.  I just knew that I would use them in this pie.  Absolutely delicious.  I don't know what is going on with me lately but all I want to do is bake!  But then I have always had a sweet tooth.  I found this recipe at One Perfect Bite and it is absolutely perfect to try at this time when the peaches are at their best!

Ingredients:

Pastry for one 9-inch pie or tart shell

4 peaches, skinned and sliced

3/4 cup sugar

1/2 cup all-purpose flour

1 cup heavy cream

Directions:

1) Preheat oven to 375 degrees F. Roll pastry dough to fit a 9-inch pie or tart pan. Fit crust into pan, crimp or trim edges and place pan on a baking sheet. Set aside.

2) Whisk flour and sugar together in a medium bowl. Sprinkle 1/3 of mixture over bottom of pastry shell. Add peaches and sprinkle with remaining flour-sugar mixture.

Pour heavy cream over filling. Gently stir peaches to cover them with cream.

3) Bake for 50-70 minutes, or until the middle is just set. You'll know it's not ready if you jiggle it, and the middle shakes. If the crust gets too brown, cover it with a ring of foil. Serve warm or allow to cool on a rack. Yield: 8 servings.