recipe Short Crust
lbs. fresh peaches or 2 cans well drained peaches
C. heavy cream
t. ground cinnamon
Prepare the pastry. Line a 9 inch pie pan, crimp border and chill. Scald peaches, pull off skins, discard pits, and slice the fruit. Arrange peach slices in overlapping circles in pastry. Stir 1/2 C. sugar with cornstarch and beat with half of the cream and vanilla. Pour over peaches. Sprinkle with cinnamon and bake in a 400 degree oven until peaches are tender, about 35 minutes. Whip remaining cream, whip in remaining sugar, and serve warm peach tart topped with the sweetened whipped cream.