Peach Cream Pie
- 2 tablespoons butter
- One 9-inch pie shell, unbaked
- 3 cups peaches, peeled and sliced
- ⅔ cup sugar
- ¼ cup flour
- ¼ teaspoon nutmeg
- 1 cup cream
Preheat oven to 425˚. Cut butter into small pieces and dot pie shell with butter. Cover with peaches. Combine sugar, flour, and nutmeg. Stir in cream. Pour over peaches. Bake for 35 to 40 minutes. Chill before serving.
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To purchase the Old Bridge Cookbook, call (910) 579-9021 or email oldbridgepreservationsociety@gmail.com.