In a bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Combine egg and vinegar; add to flour mixture. Add water, 1 tbsp at a time, until dough forms a ball.
Divide dough in half. Roll out one portion to fit a 9 in pie plate; transfer to pie plate. Trim pastry even with edge; set aside.
In a large bowl, combine peaches and lemon juice. In another bowl, combine 3/4 cup sugar, flour, cinnamon and salt; stir in cream. Pour over peaches; gently toss to coat. Spoon into crust. Dot with butter.
Roll out remaining pastry; make a lattice crust. Seal and flute edges. Sprinkle with remaining sugar. Cover edges loosely with foil. Bake at 425 for 15 min. Reduce heat to 350; bake for 45-50 min or until peaches are tender and crust is golden brown. Cool on wire rack.
Originally Submitted
10/24/2008
0 Out of 5 from
0 reviews
You can add this Peaches n Cream Pie recipe to your own private DesktopCookbook.
