Peaches and Cream Pie (Cook's Country)

By zircon50

Ingredients

• One 9 inch unbaked pie shell
• 2 pounds ripe peaches, peeled, halved and pitted
• 2 tablespoons plus 1/2 cup sugar
• 3 tablespoons flour
• 1/4 teaspoon salt
• 1/3 cup heavy cream
• 2 large egg yolks
• 1/2 teaspoon vanilla extract

Preparation

Step 1

1. Cover pie shell with plastic wrap and refrigerate for 40 minutes, then freeze for 20 minutes. Adjust oven racks to upper middle and lower middle positions and preheat to 375. Line chilled pie shell with foil and top with pie weights.

2. Place peach halves cut side up on foil-lined baking sheet and sprinkle with 2 tablespoons sugar. Bake on the upper middle rack until softened and juice starts to release, about 30 minutes, flipping halfway through baking. Now add pie crust to oven on the lower middle rack and bake for 15 minutes. Carefully remove foil and weights and bake crust and peaches for 5 minutes more. Remove and cool both crust and peaches for 15 minutes.

3. Reduce oven to 325. Cut peaches length-wise in quarters and arrange in a single layer over crust. Combine remaining sugar, flour and salt in bowl. Whisk in cream, egg yolks and vanilla until smooth and pour the mixture over the peaches. Bake until filling is light golden and set, about 45-55 minutes. Cool for three hours before serving.