Categories: Dessert, Peaches, Pie
Ingredients
- 1 (9 1/2 inch) basic flaky deep dish pie shells (deep dish single crust)
- Filling:
- 2 1/2-3 cups peeled peeled pitted and sliced ripe peaches (or one 1-lb. bag frozen sliced peaches partially thawed)
- 1 cup heavy cream
- 1/2 cup powdered sugar, sifted
- salt (a big pinch)
- 1/2 teaspoon vanilla extract
- 1/2 cup firmly packed light brown sugar
Directions
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Place prepared unbaked pie pastry shell in the freezer for 15 minutes; preheat oven to 400°.
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Distribute peach slices evenly in the chilled pie shell.
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In a mixing bowl, combine the cream, powdered sugar, salt, and vanilla; whisk to blend.
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Slowly pour the cream over the peaches.
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Use a fork, if needed, to rearrange the peach slices evenly in the shell.
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Place the pie on the center oven rack; bake for 30 minutes.
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Remove from the oven and lower the temperature to 350°.
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Sprinkle the brown sugar evenly over the pie; then return pie to oven, placing it so that the part that faced the back of the oven now faces forward.
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Bake about 15-20 minutes or until the filling is bubbly and the top is caramel-colored (the filling will still be liquidy).
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Transfer pie to a wire rack; let cool thoroughly.
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Cover loosely with tented aluminum and refrigerate at least 4 hours or overnight.