All-Season Peach Pie
Unbaked 9" pie shell
2 (1 lb.) cans peach halves, well drained
1/3 c. sugar
3 Tb. cornstarch
3/4 tsp. nutmeg*
1/4 tsp. salt
3/4 c. heavy cream
3/4 tsp. vanilla
Arrange peach halves, cut side up, in pie shell.
Combine sugar, cornstarch, 1/2 tsp. nutmeg*, salt, cream and vanilla. Pour over peaches in shell; sprinkle with remaining nutmeg*.
Bake in hot oven (400ºF.) 40 minutes, or until peaches are tender. Serve with whipped cream.
Note: Extra-good made with fresh peaches. Use 1/2 c. instead of 1/3 c. sugar.
Guess who? Did you see the little *? I use cinnamon instead of nutmeg and that's why I *d it! I much prefer cinnamon over nutmeg in this recipe. And serve it hot with vanilla ice cream!!! Oh My Goodness!!!