Peaches and Cream PieA real “peach” of a dessert! So simple to make, you’ll want to treat your family to this wonderful dessert often.

6 medium ripe peaches, peeled, sliced
1 (9-inch) deep-dish pastry shell, unbaked
1/2 cup granulated sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
3/4 cup heavy whipping cream

Arrange the peaches in the unbaked pastry shell. In a small bowl, combine the sugar, flour and salt. Stir in the whipping cream until smooth; pour over peaches in pastry shell.

Bake at 400 degrees F for 40 to 45 minutes or until the filling is almost set. Cover and refrigerate leftovers. May be served warm or cold. Makes 6 to 8 servings.

Emily

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