Peaches and Cream Pie with Cinnamon Whipped Cream

I am transferring all of the recipes from my soon to be defunct food blog to this blog!  Here's a good one!

My dad has a deep and abiding love for pie.  This love is only surpassed by his love for Jesus, my mom, family, and possibly the Milwaukee Brewers.

THIS pie is a favorite!  I made it for my dad for Father’s Day when Leah was a baby, and I burned myself on the oven when I took the pie out.  I still have a scar from it!  I call that sacrifice 

You start with a pie crust.  You can use your favorite crust or even buy one!  Place it into the pie pan and crimp the edges however you like!

Mix together the sugar and flour and sprinkle half of it on the bottom of the pie.  Or have your 8 year old do it 

Line the bottom with peach halves.  Make it snug in there!

Sprinkle with the remaining sugar and flour,

and drizzle with cream.

Can you see why this is so delicious?!?

Sprinkle with cinnamon.

 Cover the edge if the pie crust with foil or one of these fancy metal things that I have.

Bake at 450 degrees for 10 minutes.  Bump the heat down to 350 and bake for 15 minutes.  Remove the foil (or pie ring thing-er) and continue baking for 15-20 minutes or until the crust is lightly browned.

Serve with whipped cream!  I like to use cinnamon whipped cream.  Yum!

The best part of this pie is the bottom crust.  The cream and sugar marry together with the crust and just soaks right in.  To.die.for.

If you’re looking for a pie that’s different than the norm for Thanksgiving, this is the one!

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Peaches and Cream Pie

Author: Becky

Recipe type: Dessert

Prep time:  15 mins

Cook time:  45 mins

Total time:  1 hour

Serves: 8

 

Peaches and Cream Pie is sweet and rich. The sugar and cream soak into the bottom crust and blend together to make smooth, sweet perfection!

Ingredients

• Dough for 1 pie
• 2 large cans of peach halves
• ¾ cup sugar
• 3 tablespoons flour
• ¾ cups heavy cream
• ¼ teaspoon cinnamon
• For Cinnamon Whipped Cream
• 1 and ¼ cup heavy cream
• 1 heaping tablespoon of powdered sugar
• ½ teaspoon cinnamon
• ½ teaspoon vanilla

Instructions

1. For the pie:
2. Combine the flour and sugar. Sprinkle half of the mixture over the bottom of the pie. Reserve the rest for later.
3. Drain the peaches well. You don't want a ton of extra liquid. Check the peach halves to make sure there aren't any little bits of pit stuck in there.
4. Line the bottom of the pie with peach halves, cut sides up. Make it really snug.
5. Sprinkle with remaining flour and sugar mixture.
6. Pour the cream evenly over the top.
7. Sprinkle with cinnamon.
8. Cover the edges of the pie with foil so it doesn't burn.
9. Bake at 450 degrees for 10 minutes. Turn heat down to 350 degrees and bake for 15 minutes. Remove the foil and bake for an additional 15-20 minutes or until the crust is lightly browned.
10. Let cool and refrigerate.
11. For the cinnamon whipping cream:
12. Combine heavy cream, powdered sugar, cinnamon, and vanilla in a bowl. Whip until stiff peaks form.
13. Top Peaches and Cream Pie with Cinnamon Whipped Cream.
14. Yummmmmmmmmm :)