Peaches and Cream Pie

Name: Peaches and Cream Pie
Ingredients: 1 (9-inch) unbaked pie shell (see note); 2 pounds ripe but firm peaches, peeled, halved, and pitted; 2 tablespoons plus 1/2 cup (3 1/2 ounces) sugar; 3 tablespoons all-purpose flour; 1/4 teaspoon salt; 1/3 cup heavy cream; 2 large egg yolks; 1/2 teaspoon vanilla extract

Peaches and Cream Pie was pinched from <a href="http://www.cookscountry.com/recipes/Peaches-and-Cream-Pie-Recipe-Cook-s-Country/29123/?social=true&network=fb&extcode=N00KSF100" target="_blank">www.cookscountry.com.</a>

"Why this recipe works:Time and again the juicy peaches wrecked watery havoc on our custardy pie filling. Roasting them on the upper-middle rack for about 45 minutes evaporated their excess liquid, and a dusting of granulated sugar encouraged a complementary caramelized coating...."

INGREDIENTS

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1 (9-inch) unbaked pie shell (see note)

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2 pounds ripe but firm peaches, peeled, halved, and pitted

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2 tablespoons plus 1/2 cup (3 1/2 ounces) sugar

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3 tablespoons all-purpose flour

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1/4 teaspoon salt

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1/3 cup heavy cream

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2 large egg yolks

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1/2 teaspoon vanilla extract

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