1/4 cup butter, softened
1 cup powdered sugar
1 TBL brandy (don't usually have this, use vanilla)
1 baked 9 " pie shell]
6 large fresh peaches, peeled and sliced
3 TBL lemon juice
1/4 cup sugar
1 1/2 cups whipping cream
3 TBP powdered sugar
1 TSP vanilla extract
Beat butter at medium speed with an electric mixer until creamy; gradually add 1 cup powdered sugar and brandy (or vanilla), beating well. Spread in bottom of baked pastry shell; chill.
Combine peaches, lemon juice and 1/4 cup of sugar, cover and chill.
Beat whipping cream at high speed with an electric mixer until foamy adding 3 TBL powdered sugar and vanilla, beating until soft peaks form. Cover and chill. (I suppose you could use the canned stuff if you're in a pinch for time)
Drain peaches; arrange over butter mixture in pie shell. Dollop whipped cream mixture over peaches; SERVE IMMEDIATELY.