Peach Pie Lexington+

Ingrients & Directions -CRUST- 2 c Flour 2 tb Sugar 1/4 ts Baking powder 1/2 c Butter or margarine FILLING 12 Peach halves (canned), 1 c Sugar -drained 1 tb Cinnamon, or less TOPPING 1 c Heavy cream 2 Egg yolks Preheat the oven to 400 degrees F. Sift the […]

Ingrients & Directions


-CRUST-
2 c Flour 2 tb Sugar
1/4 ts Baking powder 1/2 c Butter or margarine

FILLING
12 Peach halves (canned), 1 c Sugar
-drained 1 tb Cinnamon, or less

TOPPING
1 c Heavy cream 2 Egg yolks

Preheat the oven to 400 degrees F.

Sift the flour, baking powder and sugar into a bowl. Add the butter,
cutting into the flour till mealy. Press an even layer of the mixture
into the bottom and sides of a layer cake pan (9 inches).

Place 12 peach halves, drained, over the mixture, cut sides up in the
pan. Sprinkle the sugar and cinnamon over the peaches.

Place in a hot oven for 15 minutes. Combine heavy cream and egg yolks
and whip till frothy.

Remove pie from the oven and pour the cream/egg mixture over the
peaches.Return to oven and continue baking for 15 more miinutes.

Serve warm or cold.

From the Sunday News Family Cook Book by Alice Peterson and Ella Elvin

Yields
1 pie

RobinDee

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