To make sure you understand how outstanding this pie is, I’ll give you an example. I took 3 of these pies to a family gathering, thinking there would be plenty of delicious leftovers I could take home after the party. I couldn’t have been more wrong… Before we even got to the dessert, some of my family members were asking me about the pies. They said they looked so tasty that they’d almost like to skip the entree to get to dessert faster!
All three of the pies were totally destroyed, to the last crumb, in less than 20 minutes. I can’t even tell you how many people asked me for the recipe!
1 (9-inch) unbaked pie crust
2 pounds ripe but firm peaches, peeled, halved, and pitted
2 tablespoons plus 1/2 cup Domino sugar
3 tablespoons Gold Medal all-purpose flour
1/4 teaspoon salt
1/3 cup Borden half and half
2 large egg yolks
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
Preheat oven to 375 degrees. Cover pie crust with foil and fill with dried beans or pie weights. Bake for pie crust in lower middle rack of oven until golden brown around the edges – about 15 minutes.
Place peach halves cut side up on an foil-lined rimmed baking sheet and sprinkle with 2 tablespoons sugar. Bake peaches on upper-middle rack for 30 minutes. You can bake the peaches and crust and the same time.
Remove crust from oven and carefully remove foil and weights. Remove peaches and let cool for 15 minutes.
Turn oven down to 325 degrees. Cut peaches lengthwise into quarters and place in crust in a single layer.
Combine remaining 1/2 cup sugar, flour, and salt in bowl. Whisk in cream, egg yolks, vanilla, and cinnamon until smooth. Pour mixture over peaches.
Bake until filling is light golden brown and firm in center, 45 to 55 minutes. Cool pie for at least 3 hours on cooling rack.