Peaches and Cream Pie

From Cook's Country | June/July 2011

Why this recipe works:

Time and again the juicy peaches wreaked watery havoc on our custardy pie filling. Roasting them on the upper-middle rack for about 45 minutes evaporated their excess liquid, and a dusting of granulated sugar encouraged a complementary caramelized coating.

Time and again the juicy peaches wreaked watery havoc on our custardy pie filling. Roasting them on the upper-middle rack for about 45 minutes evaporated their excess liquid, and a dusting of granulated sugar encouraged a complementary caramelized coating.

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Serves 8

Use your favorite pie dough or our Single-Crust Pie Dough recipe. Be sure to start chilling the pie shell about a half-hour before the peaches go in the oven.

Ingredients

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