* From the Southern Living Annual Recipes Cookbook, 20th anniversary edition*
1 9-inch baked pastry shell
1/4 cup butter, softened
1 cup powdered sugar
1 T brandy (I substituted with apple juice/cider...although the brandy would make it taste really good)
6 large fresh peaches, peeled & sliced
3 T lemon juice
1/4 cup sugar
1 1/2 cup whipping cream
3 T powdered sugar
1 t. vanilla
* Beat butter at medium speed with a mixer until creamy. Gradually add powdered sugar and brandy/juice. Beating well. Spread in bottom of pastry shell. Chill.
* Combine peaches, lemon juice, and 1/4 cup sugar. Cover & chill.
* Beat whipping cream at high speed until foamy. Gradually add in powdered sugar and vanilla. Beating until soft peaks form. Cover & chill.
* Drain peaches. Arrange over butter mixture. Dollop whipped cream mixture over peaches (I spread it out all over and covered the peaches). Serve immediately.
Note: Assemble this pie at the last minute and the crust will stay crisp and not soggy.
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