Yield: 1 pie
| Measure | Ingredient |
|---|---|
| 2 cups | Flour |
| ¼ teaspoon | Baking powder |
| 12 \N | Peach halves (canned), drained |
| 1 cup | Heavy cream |
| 2 tablespoons | Sugar |
| ½ cup | Butter or margarine |
| 1 cup | Sugar |
| 1 tablespoon | Cinnamon, or less |
| 2 \N | Egg yolks |
CRUST
FILLING
TOPPING
Preheat the oven to 400 degrees F.
Sift the flour, baking powder and sugar into a bowl. Add the butter, cutting into the flour till mealy. Press an even layer of the mixture into the bottom and sides of a layer cake pan (9 inches).
Place 12 peach halves, drained, over the mixture, cut sides up in the pan. Sprinkle the sugar and cinnamon over the peaches.
Place in a hot oven for 15 minutes. Combine heavy cream and egg yolks and whip till frothy.
Remove pie from the oven and pour the cream/egg mixture over the peaches.Return to oven and continue baking for 15 more miinutes.
Serve warm or cold.
From the Sunday News Family Cook Book by Alice Peterson and Ella Elvin Typed by Mary Riemerman
Submitted By MARY RIEMERMAN On 03-08-95