Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
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PEACHES AND CREAM PIE
Contributed by: Judy Foley
1?2 cup sugar 1?2 plus 2 tablespoons cup milk 1?2 cup whipping cream 1?4 cup butter
2 tablespoons cornstarch
2 tablespoons peach gelatin powder
1 teaspoon vanilla
2 9-inch pie crusts
Peaches, peeled and cut
1 tablespoon flour
1?2 cup powdered sugar
1 tablespoon milk
1?4 teaspoon vanilla
1 tablespoon butter
Heat oven to 400 degrees. In medium saucepan, combine sugar, 1?2 cup milk, whipping cream and 1?4 cup butter. Cook over medium-low heat until hot and butter is melted, stirring occasionally.
In small bowl, combine cornstarch and 2 tablespoons milk. Blend until smooth. Add to the mixture in the saucepan. Add 2 tablespoons peach gelatin powder to the mixture in the saucepan. Cook for 7 minutes or until thick, stirring constantly.
Remove from heat. Stir in vanilla.
Lay one crust in a pie plate, and pour into the crust.
Mix peaches with four and arrange on top of filling. Top with second crust, seal edges and flute. Cut slits in the top crust. Bake for 30 minutes.
Meanwhile, in small bowl, combine all glaze ingredients and blend until smooth. Pour and spread over warm pie. Refrigerate pie 11?2 hours before serving. Store in refrigerator.
(This recipe was contributed as part of a "Cook of the Week" feature.)