Peaches 'N' Cream Pie

This pie was super simple to make and turned out absolutely delicious! I even used frozen peaches and refrigerated pie crust. Everyone should whip one of these things up! I found the recipe on the Taste of Home website. I followed the recipe as it is written.

Ingredients

• Pastry for double-crust pie (9 inches)
• 1 cup sugar
• 1/4 cup all-purpose flour
• 1 tablespoon quick-cooking tapioca
• Dash salt
• 1 cup heavy whipping cream, divided
• 1/4 teaspoon vanilla extract
• 4 cups sliced fresh or frozen peaches, thawed
• Additional sugar

Directions

• Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. In a large bowl, combine the sugar, flour, tapioca and salt. Set aside 2 tablespoons cream. Combine remaining cream with vanilla; add to the sugar mixture. Add peaches; toss to coat. Let stand for 15 minutes.
• Pour peach mixture into crust. Roll out the remaining pastry; make a lattice top crust. Seal and flute edges. Brush with reserved cream; sprinkle with additional sugar.
• Bake at 400° for 50-55 minutes or until golden brown and bubbly.Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack. Store pie in the refrigerator. Yield: 6-8 servings.