Peaches & cream pie

Yield: 1 Servings

Measure Ingredient
1 \N 9 Inch Pie Shell
4 larges Ripe Peaches -- peeled and
\N \N Halved
1 cup Light Cream
1 teaspoon Almond Extract -- or vanilla
\N \N Extract
2 \N Eggs
½ cup Sugar -- divided
2 tablespoons Unsalted Butter

Preheat oven to 350.

Arrange peach halves, pitted side up, in unbaked pie shell. Combine cream, extract, eggs, and ¼ cup sugar. Pour over peaches. Dot tops of peaches with butter; sprinkle with remaining ¼ cup sugar. Bake for one hour.

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