All-Season Peach Pie
Source: Farm Journal 1972 edition (recommended by Darlene)
Unbaked 9" pie shell
2 (1 lb) cans peach halves, well drained*
1/3 cup sugar*
3 T cornstarch
3/4 tsp nutmeg
1/4 tsp salt
3/4 cup heavy cream
3/4 tsp vanilla
Whipped cream
*Extra good made with 2 lb fresh peaches. Use 1/2 cup instead of 1/3 cup sugar
Arrange peach halves, cut side up, in pie shell.
Combine sugar, cornstarch, 1/2 tsp nutmeg, salt, cream and vanilla. Pour over peaches in shell; sprinkle with remaining nutmeg.
Bake in hot oven (400) 40 minutes, or until peaches are tender. Serve with whipped cream.