Friday, August 19, 2011

Peach Cream Pie

6 ripe peaches, peeled and sliced
1 (9 inch) unbaked deep-dish pastry shell
1/2 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
3/4 cup whipping cream

Arrange peaches in the pastry shell. In a bowl, combine sugar, flour and salt; stir in cream until smooth. Pour over peaches. Bake at 400 degrees F for 40-45 minutes or until filling is almost set. Serve warm or cold. Refrigerate leftovers.