Peach Cream Pie

peach halves or quarters
1 slightly rounded T. flour
⅓ c. sugar
½ c. peach juice
⅔ c. cream or half & half
pinch of salt

Put canned peach halves or quarters into bottom of unbaked pie shell. Mix dry ingredients together in bowl. Then add peach juice slowly and mix well. Then add the cream and mix well. Pour this mixture over the peaches in pie shell and bake at 425° for 15 minutes, then at 350° for approximately 35 minutes or until bubbly all over. Sprinkle cinnamon on top.

You can put a crust on top if you wish, but delicious without.

Anna Leichty

---

This recipe comes from the West Liberty Sesquicentennial Cookbook and is used with permission.