Peach Cream Pie I

Ingredients and Weight:

• 1 cup (2 sticks) unsalted butter, softened
• 2/3 cup granulated sugar
• 1/2 cup light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 6 cups fresh peaches, peeled and sliced
• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon ground cinnamon

Preparation Time:

30 minutes

Cooking Time:

45-50 minutes

Difficulty Level:

3

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the egg and vanilla extract.
4. Combine the flour and salt and gradually add to the wet ingredients, mixing until just combined.
5. Press the dough into a 9-inch pie plate and trim the edges.
6. Fill the pie crust with the sliced peaches.
7. In a small bowl, whip the heavy cream until stiff peaks form.
8. Gradually add the powdered sugar until fully incorporated.
9. Spread the whipped cream over the peaches and sprinkle with cinnamon.
10. Bake for 45-50 minutes, or until the crust is golden brown and the filling is set.

Nutritional Information:

• Calories: 450 per slice
• Fat: 25g
• Protein: 5g
• Carbohydrates: 50g

Dish Characteristics:

• Flaky, buttery crust
• Sweet and juicy peach filling
• Creamy and fluffy whipped cream topping
• Warm and comforting dessert

User Comments:

• "This is the best peach pie I have ever had! The crust is so flaky and the filling is perfectly sweet and tart."
• "I love how easy it is to make. It's perfect for a special occasion or a weeknight dessert."
• "The combination of peaches, cream, and cinnamon is simply irresistible."
• "I would definitely recommend this recipe to anyone looking for a delicious and classic peach pie."
• "I don't usually like peach pie, but this one has changed my mind."

Special Precautions and Tips:

• Be sure to peel and slice the peaches thinly to ensure they cook evenly.
• Do not overbake the pie, as this will dry out the crust.
• Allow the pie to cool for at least 30 minutes before serving to allow the filling to set.