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