Desserts, Fruit, Luncheon, Pies
1 1/2 cups sugar
4 heaping Tbsp cornstarch really heaping!
1 boxed refrigerated pie crust pastry room temperature
4-6 fresh peaches peeled
1 pint heavy whipping cream
Preheat oven to 400 degrees.
Combine sugar & cornstarch. Spread 3/4 of mixture over unbaked pastry. Top with peeled peach halves, hollow side up. Sprinkle with remaining sugar-cornstarch mixture, filling peach hollows. Carefully pour cream over all the pie.
Place pie on cookie sheet or pizza pan to bake.
Bake at 400 degrees for 15 minutes. Reduce to 350 degrees & bake until peaches are tender & cream is thickened.