Nathalie Dupree'S Peaches And Cream Pie

1. 1

   Cover and keep pie crust refrigerated until ready to use.

2. 2

   Preheat oven to 350u00b0.

3. 3

   Combine the sugar and flour in a bowl and stir with a fork or whisk to mix them well.

4. 4

   Add the peaches and toss to coat them evenly with the sugar mixture.

5. 5

   Scoop the peaches and juices into the pie crust and spread them out in an even layer.

6. 6

   Pour the cream over the peaches, and then poke and move the peaches about so that the cream covers them evenly.

7. 7

   Place the pie on the bottom shelf of the oven.

8. 8

   Bake until the peaches are tender and the cream has made a soft custard around them, 35-40 minutes.

9. 9

   Place the pie on a cooling rack or a folded kitchen towel and let cool to room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.