Peaches and Cream Dessert / Peach Melba Pie by Margaret Ullrich

Have a cup of heavy cream in the fridge?

Left over from when you made a pumpkin pie?

Half pint too small, quart too much.

Isn't that always the way.

No one wants jello in November.

Not when it's so cold outside.

It would be a shame to throw the cream away.

So, don't.

Of course you have a couple of tins of peaches on the shelf.

Just sitting there.

Getting dusty.

So, make a dessert.

                    Peaches and Cream Dessert / Peach Melba Pie

grease a 9 x 13" pan         

preheat oven to 400º           

Bake 45 min.

Mix together

2 Cups flour

2 Tablespoons sugar

5 teaspoons baking powder

1 teaspoon salt

Cut in 

1/2 Cup margarine (or 3 ounces oil)

Stir in

3/4 Cup milk

Press the mixture in the prepared pan.

Spread on the dough after it has been spread in the pan

1 Cup raspberry jam

Drain

2 cans peach slices or halves

Place the peaches on the raspberry jam

Combine

1 Cup heavy cream

1 Cup sugar

1 Egg

Pour the cream mixture over the peaches.

Sprinkle with

1 teaspoon nutmeg

Bake - cool - serve as a pie.