This is an unusual open faced peach pie made with vanilla laced cream. It is delicious hot from the oven or well chilled.
½ recipe Basic Pie Crust
8 peaches or so, depending on their size
½ cup light cream
½ cup sugar
½ teaspoon vanilla extract
¼ teaspoon ground nutmeg
2 Tablespoons flour
Pinch of salt
Make up half of the Basic Pie Crust recipe and roll it out in a 13” circle. Line your pie pan with the dough. Crimp the edges, forming a ridge around the rim of the pan to hold in the juices.
Peel and slice the peaches. Fill the prepared pie pan with the peach slices, mounding them gently. Stir together the remaining ingredients for the filling in a medium bowl. Pour this mixture evenly over the peaches.
Cut 3 or 4 strips of aluminum foil about 3” wide. Fold these strips over the edges of the crust to protect them from too much browning. You may want to secure the foil with tooth picks.
Place the pie in the middle of a pre-heated 450° oven and bake for 10 minutes. Turn the heat down to 350° and bake for an additional 35 to 40 minutes. Remove the foil for the last 10 minutes of baking. It would probably be a good idea to put a sheet of foil on the bottom of your oven under the pie to catch drips.
The filling will thicken as the pie cools.
