Peaches and Cream Pie

1. 1

   Place prepared unbaked pie pastry shell in the freezer for 15 minutes; preheat oven to 400.

2. 2

   Distribute peach slices evenly in the chilled pie shell.

3. 3

   In a mixing bowl, combine the cream, powdered sugar, salt, and vanilla; whisk to blend.

4. 4

   Slowly pour the cream over the peaches.

5. 5

   Use a fork, if needed, to rearrange the peach slices evenly in the shell.

6. 6

   Place the pie on the center oven rack; bake for 30 minutes.

7. 7

   Remove from the oven and lower the temperature to 350.

8. 8

   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.

9. 9

   Bake about 15-20 minutes or until the filling is bubbly and the top is caramel-colored (the filling will still be liquidy).

10. 10

    Transfer pie to a wire rack; let cool thoroughly.

11. 11

    Cover loosely with tented aluminum and refrigerate at least 4 hours or overnight.

* Per serving · 4 servings · Values may vary.