Peaches and Cream Pie Recipe

Because you asked really nicely, here is the recipe for Peaches and Cream Pie:

Crust:
3 cups all-purpose flour
1 1/2 cups Crisco shortening
1 egg, beaten
1 tbsp. white vinegar
3-4 tbsps. ice water

Work the shortening into the crust with a pastry blender until the mixture is crumbly — 4-5 minutes. Beat egg and add to mixture. Add vinegar and cold water. Mix until incorporated. Recipe makes three single crusts. Separate into thirds, make “snowballs” and place in Ziploc freezer bags. Freeze for 20 minutes or for up to a month.

When dough is ready to be handled, roll out and place in a 9″ pie plate. Form an upstanding crust. Refrigerate for 15 minutes.

Filling:
3 cups yellow peaches
1 cup whipping cream
1/2 cup confectioners’ sugar
1 tsp. vanilla extract
1/4 cup brown sugar

Blanch and peel about three cups of ripe yellow peaches. Slice peaches and fill the crust by layering the slices in a spiral until the crust is almost filled. In a chilled bowl, whisk cream and sugar together. Add vanilla. Pour mixture over the peaches. Bake at 400 for 30 minutes, reduce temperature to 350 and sprinkle brown sugar over the top of the pie. Bake another 20-25 minutes. Refrigerate pie when cooled.

Adapted from a recipe by Ken Haedrich in Pie