Peaches & Cream Pie

1. 1

   Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges.

2. 2

   Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400u00b0 for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

3. 3

   In a small bowl, combine the egg, cream, sugar, flour and butter. Arrange peach slices in crust; pour egg mixture over top. Bake for 10 minutes.

4. 4

   Reduce heat to 350u00b0. Bake 35-45 minutes longer or until center is almost set. Cool on a wire rack. Store in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.