Peaches and Cream Pie

So, I have absolutely loved my subscription to Cook's Country magazine! I have tried quite a few recipes out of there over the last few weeks and have enjoyed each one! My favorite though has been the Peaches and Cream Pie! How can that not be good!!! When I mentioned to my dad that I was making it, he reminded me that his birthday is coming up soon.
1 (9 in) unbaked pie shell
2 lbs ripe but firm peaches, peeled, halved and pitted
2 Tbsp. plus 1/2 c. sugar
3 Tbsp all purpose flour
1/4 tsp salt
1/3 c. heavy cream
2 large egg yolks
1/2 tsp vanilla extract

1. Covcr pie shell with plastic wrap and refrigerate for 40 min, then freeze for 20 min. Adjust oven racks to upper-middle and lower-middle positions and heat over to 375 degrees. Line chilled pie shell with two 12-inch squares of aluminum foil, letting foil lie over edges of dough. Top with pie weights. (basically I took my pillsbury pie crust out of the fridge, put it in my pie pan and put it in the freezer for about 10 min. I also just poked holes in it with a fork prior to baking instead of using pie weights but I did put tin foil over it. It tasted great to me!)

2. Place peach halves cut side up on aluminum foil-lined rimmed baking sheet and sprinkle with 2 Tbsp sugar. Bake peaches on upper-middle rack until softened and juice is released, about 20 min, flipping halfway through baking.

3. Place crust on lower-middle rack and bake until edges are lightly browned, about15 minutes. Remove crust from over and carefully remove foil and weights. Continue to bake until bottom of crust is light brown and peaches are carmelized, about 5 minutes. Cool crust and peaches for 15 minutes.

4. Reduce overn temperature to 325 degrees. Cut peaches lengthwise into quarters. Arrange peaches in single layer over crust. Combine remaining 1/2 c. sugar, flour, and salt in bowl. Whisk in cream, egg yolks, and vanilla until smooth. pour cream mixture over peaches. Bake until filling is light golden brown and firm in center, 45-55 minutes. Cool pie on wire rack for at least 3 hours. Serve.

SOOOOOO GOOOOOD!!!