Growing up, I made lots of desserts but my Mom was the pie maker of the family.  On a recent visit to see my family my Mom, as usual, made this Peaches ‘n Cream Pie which is her variation on the Betty Crocker recipe.  When we got home, my husband requested that I take a shot at making it - it seemed to be a success since six of us devoured the pie in minutes.  You can serve the pie at room temperature but we prefer to eat it cold out of the refrigerator.  If by chance you have some left over from dinner, it’s also great for breakfast.

I’m sure you could use a store bought crust but I’ve included my Mom’s recipe for homemade crust.  It’s actually pretty easy to make from scratch.

Peaches ‘n Cream Pie

Pastry

1 cup flour
1/2 tsp. salt
1/3 cup plus 1 Tbls. shortening
2 - 3 Tbls. water

Mix flour and salt.  Cut in shortening.  Sprinkle with the water.  Form a ball and roll out on a lightly floured board.  Fit into a 9 inch pie dish.  Trim, leaving a 1/2 inch overhang.  Tuck overhang under and flute the edge to your own design.

Tip:  Cut the center out of an aluminum pie pan.  Place the rim over the crust when baking to prevent burning.  Remove the aluminum pan before the pie is done to brown properly.

Peaches ‘n Cream Pie

Pastry for a 9 inch pie
4 generous cups of peeled, sliced peaches
3/4 cup sugar
3 Tbls. flour
3/4 cup whipping cream
1/4 tsp. cinnamon

Heat oven to 400 degrees.  Stir flour and sugar together.  Spread some, about 1/4 cup, on the bottom of the pastry.  Add the peaches.  Mix the remaining sugar mixture with the cream and pour over the peaches.  Sprinkle with cinnamon.

Bake 10 minutes.  Reduce the heat to 350 degrees and bake 40 minutes longer, until the pie is bubbly.