Serves: 7
Total Calories: 115
Arrange peaches in shell. Combine dry ingredients. Stir into cream. Pour over peaches. Bake at 400° for 45 minutes; cover the edges of the pie crust for the first 30 minutes. Let cool. If it is not to be served for several hours and it is a hot summer day, it is wise to refrigerate this. However, it tastes best after cooling naturally.
This Peach Cream Pie recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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