Cream Peach Pie


  • 1 pie crust
  • 4 cups fresh peaches (or 29 oz. can of peaches, drained)
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 1 cup cream
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  • 1 egg
  • Nutmeg (optional)


Line pie plate with un-baked pie crust, flute edges. Peel, pit and slice peaches (or cut peaches in half). If using canned peaches, drain well. Arrange peaches in pie shell. Combine and mix well sugar and flour. Add cream and egg. Beat well. Pour custard mixture over peaches and sprinkle with nutmeg. Bake at 350 degrees F. for 1 hour. Pie may be served warm or chilled, garnished with a sprig of mint, if desired.

By Connie from Cotter, AR


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