Peaches and Cream Pie

Name: Peaches and Cream Pie
Yield: Serves 8
Cuisine: American
Ingredients: 1 (9-inch) unbaked, pie shell; 2 pounds, ripe but firm peaches, peeled, halved, and pitted; 2 tablespoons, sugar, plus 1/2 cup (3 1/2 ounces); 3 tablespoons, all-purpose flour; 1/4 teaspoon, salt; 1/3 cup, heavy cream; 2 , large egg yolks; 1/2 teaspoon, vanilla extract

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Appears in Cook's Country June/July 2011, Cook's Country TV

Desserts or Baked Goods

American

Fruit

Dessert Pies

The name made it sound delicious, but the historic recipes we tried didn't pan out. Custard to the rescue.

SERVES8

TIME2½ hours, plus 30 minutes chilling and 3 hours cooling

has video

WHY THIS RECIPE WORKS

Time and again the juicy peaches wreaked watery havoc on our custardy pie filling. Roasting them on the upper-middle rack for about 45 minutes evaporated their excess liquid, and a dusting of granulated sugar encouraged a complementary cara...

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