Peach Cream Pie II

Ingredients

• 1 9-inch pre-baked pie crust
• 2 cups sliced peaches
• 1/2 cup sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 3 tablespoons butter
• 1/2 cup heavy cream
• 1/2 cup sour cream
• 1/2 teaspoon vanilla extract

Directions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine the peaches, sugar, flour, salt, and cinnamon. Stir until the peaches are evenly coated with the mixture.
3. Pour the peach mixture into the pre-baked pie crust and dot with the butter.
4. Bake for 25 minutes, or until the filling is bubbling and the top is lightly browned.
5. Remove from the oven and let cool for 10 minutes.
6. In a medium bowl, whisk together the cream, sour cream, and vanilla extract until smooth.
7. Pour the cream mixture over the cooled pie and spread evenly.
8. Chill the pie in the refrigerator for at least 2 hours before serving.

Interesting Facts

• This recipe is a great way to use up leftover peaches.
• The cream filling can be switched out for other flavors, such as lemon or lime.
• This pie is best served cold.