Peach Pie with Whipped Cream Topping

Peach Pie with Whipped Cream Topping



3 (14 oz) cans sliced peaches in syrup
Syrup drained from peaches
3 teaspoons corn starch
3 tablespoons of reserved syrup
2 tablespoons butter
1/4 teaspoon Nutmeg
1 teaspoon vanilla extract

Pie Shell

2 cups all-purpose flour
4 tablespoons shortening
1/4 teaspoon salt
2 tablespoons granulated sugar
1/8 teaspoon baking soda
2 tablespoons ice water


1/2 cup cream
1 1/2 teaspoons confectioners sugar
1/2 teaspoon vanilla extract
few grains of salt

Filling instructions:

Drain peaches and place the syrup in a saucepan.
In a cup, mix well, 3 tablespoons of the syrup
with the 3 teaspoons of corn starch.
Bring the syrup in saucepan to a boil.
Stir in the corn starch mixture. Mix in the
butter. Simmer, stirring constantly, until syrup
has thickened to the point where it coats the
back of a spoon.
Remove from heat. Let stand 5-minutes.
Mix in the nutmeg and vanilla.
Let stand another 5-minutes then mix in well
drained peaches.

Pie Shell instructions:

Sift flour and dry ingredients together.
Roll in shortening with finger tips.
Mix lightly with water. Turn onto floured
board and roll to 1/8-inch thickness.
Line the bottom, outside of a 9-inch,
upside down pie plate.
Bake until pale brown at 350 degrees F.
As soon as removed from oven, turn
pie crust into the inside of a cool 9-inch
pie pan.

Pour peach filling into the baked pie crust.
Chill until firm or until serving time in
the refrigerator.

Topping instructions:

Whip cream, add powdered sugar and vanilla
and a few grains of salt.
Swirl on top of peach pie.

Makes 8 servings.