[Southern Belle 2067]

Peaches 'n' Cream Pie

Pastry for a double crust (9")
1 cup sugar
1/4 cup all purpose flour
1 Tbsp. quick-cooking tapioca
Dash salt
1 cup heavy whipping cream, divided
1/4 tsp. pure vanilla extract
4 cups sliced fresh or frozen peaches, thawed
Additional sugar

Preheat the oven to 400*F.

Line a 9" pie plate with bottom pastry; trim pastry even with the edge of plate. In a bowl combine the sugar, flour, tapioca and salt, mix well. Set aside 2 Tbsp. 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. Cover edges loosely with foil.

Bake for 55 to 55 minutes or until golden and bubbly. Cool on a wire rack. Store pie in the refrigerator.

Yield 6 to 8 servings