Honey-Cream Peach Pie
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
pastry for 9-inch 1-crust pie
1/2 cp sugar
3 tbsp flour
1/4 cp honey
1/3 cp heavy cream
5 or 6 large ripe peaches, peeled, cut in thick slices
1/2 tsp powdered ginger
1/4 tsp powdered nutmeg
1 tbsp butter or margerine
1 - Prepare pastry.
2 - Roll out.
3 - Line 9-inch pie plate.
4 - Sprinkle boittom of pastry evenly with 1 tbsp each sugar and flour.
5 - Start oven at hot (425 degrees F.)
6 - Combine remaining sugar and flour.
7 - Stir in honey and cram, mixing until smooth.
8 - Pour over peaches.
9 - Mix gently to coat peaches but do not break them.
10 - Spoon into pastry-lined pie plate.
11 - Sprinkle with ginger and nutmeg.
12 - Dot with butter or margerine.
13 - Bake 45 minutes or until pastry is done and peaches are tender and top browned.
Makes 6 servings.