Cooking time
65 min.
Preparation time
70 min.
Ingredients
  • 1 uncooked 22 cm (9-in.) deep dish pie shell
  • 60 mL (4 tbsp) flour
  • 250 mL (1 cup) sugar
  • 0.62 mL (⅛ tsp) of salt
  • 247 mL (1 cup) Island Farms by Natrel whipping cream
  • 1.25 mL (¼ tsp) almond extract
  • 1.25 mL (½ tsp) nutmeg
  • 6–8 medium, ripe B.C. peaches, peeled, pitted and sliced
Preparation
  1. Line a 22-cm (9-in.) pie plate with homemade or store-bought pie shell.
  2. Prick the pie shell with fork and chill for 1 hour.
  3. Bake at 230 °C (450 °F) for 10 minutes or until the crust is done but not brown.
  4. Stir the flour and sugar together.
  5. Add the salt, whipping cream, almond extract and nutmeg. Beat to blend well.
  6. Arrange the peach slices in the crust and pour the filling over the peaches.
  7. Return the pie to the oven and bake for 10 minutes.
  8. Reduce the heat to 175 °C (350 °F) and bake for 35–45 minutes longer or until the peaches are cooked and the filling is just set.