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Peach Cream Pie I
December 26, 2010

This was the perfect peach pie recipe! My 8 year old son asked me to make a homemade fresh peach pie for Christmas dinner dessert. As you can imagine finding fresh peaches in late December is not easy nor cheap. I had to try to ripen them the best I could, blanch them to make the peeling easier (although the skin wouldn't come off just from blanching but it DEFINITELY made it easier to peel). I followed the recipe exactly. Note: 5 medium peaches will be more than enough (a little over 3 cups). Also, make sure you put little 1/2" inch foil strips along the edge of the entire pie crust to prevent burning. Take them off after baking and you will have a perfectly lightly browned edging. I will be making this again. I can only imagine how wonderful this pie will be with the big Georgia peaches in season. Yum!

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