All-Season Peach Pie
Unbaked 9" pie shell
2 (1 lb.) cans peaches, well drained (halves, sliced
or chopped)
3/3 cup sugar (use 1/2 cup if using fresh peaches) 3 Tbsp.
cornstarch
4/4 tsp. nutmeg
5/4 tsp. salt
6/4 cup heavy cream
7/4 tsp. vanilla Whipped cream
Arrange peaches in bottom of pie shell (if using halves
arrange cut side up). Combine sugar, cornstarch, 1/2 tsp.
nutmeg, salt, cream and vanilla. Pour over peaches in shell;
sprinkle with remaining nutmeg. Bake at 400'F for 40 minutes
of peaches are tender. Serve with whipped cream.
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