OLD-FASHIONED PEACH CREAM PIE
This is an old recipe handed down to me by my grandmother. It's really one of the best pies I've ever tasted.
Provided by Cat Berner
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 2h15m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Whisk together the 3/4 cup sugar, the 2 tablespoons flour, and salt. Beat in the sour cream, egg, and vanilla. Stir in the sliced peaches. Pour the mixture into the pie crust.
- Bake in the preheated oven for 12 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C), and continue baking until the filling is set, about 30 minutes. Remove from oven.
- Raise oven temperature to 400 degrees F (200 degrees C).
- Whisk together the 1/3 cup flour, 1/3 cup sugar, and cinnamon in a small bowl. Mix in the butter with a fork until mixture resembles coarse crumbs. Sprinkle the crumb topping evenly over the pie.
- Return the pie to the preheated oven and bake until topping is golden, about 10 minutes. Let pie cool slightly before slicing.
Nutrition Facts : Calories 375.5 calories, Carbohydrate 46.3 g, Cholesterol 51.2 mg, Fat 19.9 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 9.5 g, Sodium 255.9 mg, Sugar 29.2 g
EASY PEACH CREAM PIE
I got this recipe while living in Utah. Now I always use Utah peaches to make this delicious, creamy dessert-they're the best ones that I've ever tasted, and they certainly represent our region of the country.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Arrange peaches in crust. In a small bowl, whisk eggs, sugar, flour and salt. Whisk in cream and vanilla until blended; pour over peaches. , Bake until center is almost set, 40-50 minutes. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Serve warm; or, for firmer pie, chill before serving. Refrigerate leftovers.
Nutrition Facts : Calories 390 calories, Fat 19g fat (10g saturated fat), Cholesterol 99mg cholesterol, Sodium 146mg sodium, Carbohydrate 51g carbohydrate (34g sugars, Fiber 2g fiber), Protein 4g protein.
AWARD WINNING PEACHES AND CREAM PIE
I am always asked for the recipe when I take this anywhere. Plus I won 5 blue ribbons and Best Pie of Show for this pie. It's a great pie.
Provided by Debbi Borsick
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 3h30m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
- In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
- In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
- Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.
Nutrition Facts : Calories 369.6 calories, Carbohydrate 53.8 g, Cholesterol 66.7 mg, Fat 15.2 g, Fiber 1.3 g, Protein 5.5 g, SaturatedFat 9.3 g, Sodium 422.2 mg, Sugar 41.5 g
PEACH CREAM PIE I
Yummy Dessert. Fresh peaches are best, but you can use canned.
Provided by Mary Douglas
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Line a 9 inch pie pan with crust. Place peaches in the unbaked pie shell.
- Cream together the sugar and butter or margarine. Add the egg, flour, and vanilla; mix together completely. Spread this mixture over the top of the peaches.
- Bake at 300 degrees F (150 degrees C) for 1 hour.
Nutrition Facts : Calories 319.9 calories, Carbohydrate 42.3 g, Cholesterol 43.6 mg, Fat 15.8 g, Fiber 1 g, Protein 2.8 g, SaturatedFat 6.9 g, Sodium 182.2 mg, Sugar 28.1 g
PEACH CREAM PIE
From field editor Denise Goedeken of Platte Center, Nebraska comes this yummy pie that's a sure winner when fresh peaches are in season. "The sour cream filling and cinnamon crumb topping complement the fruit flavor," she maintains.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine flour and salt; cut in butter until crumbly. Press into a 9-in. pie plate. , For filling, place peaches in a large bowl; sprinkle with 1/4 cup sugar and toss gently to coat. In another small bowl, combine the flour, egg, vanilla, salt and remaining sugar; fold in sour cream. Stir into peaches. , Pour into crust. Bake at 400° for 15 minutes. Reduce heat to 350°; bake for 20 minutes. , Meanwhile, prepare topping. In a small bowl, combine the sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle topping over top of pie. Bake at 450° for 15 minutes or until topping is browned. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 498 calories, Fat 23g fat (14g saturated fat), Cholesterol 93mg cholesterol, Sodium 419mg sodium, Carbohydrate 67g carbohydrate (41g sugars, Fiber 3g fiber), Protein 6g protein.
4-INGREDIENT PEACHES AND CREAM PIE
Together, peaches and cream are simply made for summer - and remember, the juicier the peaches, the more delicious. This recipe's dark horse is the water you add to the cream cheese; it transforms the dense cheese into a light, silky filling.
Provided by Food Network Kitchen
Time 3h5m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Preheat an oven to 350 degrees F. Fit the pie crust into a 9-inch pie plate and fold and crimp the edges as desired. Lay a large piece of foil over the dough and fill with pie weights or raw rice. Bake until the dough begins to dry and set but is still very pale, about 12 minutes. Remove the weights and foil and continue to bake until the dough is golden brown, 15 to 20 minutes more. Set aside to cool completely on a rack.
- Put the cream cheese, sugar and 1/4 cup water in a large bowl. With an electric mixer, beat on medium-high until light and smooth, about 2 minutes. Pour into the cooled pie crust and smooth out into an even layer. Top with the peach slices, loosely cover with plastic wrap and refrigerate until chilled, about 2 hours or up to overnight.
SOUR CREAM PEACH PIE
This recipe combines the delicious flavors of peaches with sour cream and a hint of almond extract.
Provided by LESLIE VAN SLACK
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- In a medium bowl, stir together the sour cream, white sugar, 1/3 cup flour and almond extract until smooth. Sprinkle 1 tablespoon of flour over the pie crust to prevent it from getting soggy. Alternate layers of peaches and the sour cream mixture, beginning with a layer of peaches and ending with a layer of sour cream.
- Bake for 20 minutes in the preheated oven. Reduce the heat to 350 degrees F (175 degrees C). Continue baking for an additional 35 minutes. Remove the pie from the oven and sprinkle brown sugar over the top. Set the oven to Broil, and broil for 2 to 3 minutes, until caramelized.
Nutrition Facts : Calories 273.4 calories, Carbohydrate 39 g, Cholesterol 9.5 mg, Fat 12.1 g, Fiber 1 g, Protein 2.7 g, SaturatedFat 4.7 g, Sodium 132.9 mg, Sugar 23.1 g
PEACH CREAM PIE II
I received this recipe years ago from Mrs. Brown from Brown's Berry Patch, Waterport, N.Y. It is great on a hot summer day.
Provided by Laurie Nanni
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- In a small bowl, mix sugar, flour, nutmeg and cinnamon. Sprinkle a handful in the bottom of uncooked pie shell. Fill pie shell with sliced peaches, and sprinkle with remaining sugar mixture. Cover peaches with heavy cream; you may not need all the cream.
- Bake pie for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 50 minutes longer.
Nutrition Facts : Calories 366.8 calories, Carbohydrate 36.4 g, Cholesterol 61.1 mg, Fat 24 g, Fiber 1 g, Protein 2.5 g, SaturatedFat 12.2 g, Sodium 136.8 mg, Sugar 23.3 g
CREAMY PEACH PIE
Make and share this Creamy Peach Pie recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place the unbaked pastry in a 9-inch glass pie plate; flute the edges as desired.
- Arrange the sliced peaches in the bottom of the pastry.
- In a medium bowl combine 1/2 cup white sugar, flour, cinnamon, salt and sour cream; whisk until smooth, then pour over the sliced peaches.
- Set oven to 425 degrees (lowest oven rack).
- Bake for 15 minutes, then reduce heat to 350 degrees and bake for about 35 minutes longer or until filling is set.
- Sprinkle the brown sugar over the hot filling and place under the broiler until melted.
- Cool slightly before serving.
Nutrition Facts : Calories 392.1, Fat 18.2, SaturatedFat 7.5, Cholesterol 16.9, Sodium 206.9, Carbohydrate 55.1, Fiber 2.6, Sugar 35.6, Protein 4.2
CREAMY PEACH PIE
Sweet peaches are highlighted in this creamy pie. It's wonderful! -Eva Thiessen, Cecil Lake, British Columbia
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve gelatin in boiling water; stir in ice cream until melted and smooth. Add whipped topping. Fold in peaches. , Pour into pastry shell. Chill until firm, about 3 hours. Garnish with peaches and/or mint leaves if desired.
Nutrition Facts :
PEACHES 'N' CREAM PIE
In summer, my aunt and uncle provide me with tree-fresh fruit from their peach orchard. My husband gets so excited when they have a bumper crop because he knows this dessert will be on our menu often.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. In a large bowl, combine the sugar, flour, tapioca and salt. Set aside 2 tablespoons cream. Combine remaining cream with vanilla; add to the sugar mixture. Add peaches; toss to coat. Let stand for 15 minutes., Pour peach mixture into crust. Roll out the remaining pastry; make a lattice top crust. Seal and flute edges. Brush with reserved cream; sprinkle with additional sugar., Bake at 400° for 50-55 minutes or until golden brown and bubbly (cover edges with foil during the last 30 minutes to prevent overbrowning if necessary). Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 497 calories, Fat 25g fat (13g saturated fat), Cholesterol 51mg cholesterol, Sodium 230mg sodium, Carbohydrate 66g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.
PEACHES AND CREAM CHEESE PIE
I located this recipe in my local grocery store (Hannaford) sale circular. I plan on making this for Easter Sunday dessert so am posting on Zaar for safe keeping. It really sounds simple and delicious!
Provided by Denise in NH
Categories Pie
Time 45m
Yield 1 pie
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Grease pie plate.
- combine first 7 ingredients in medium bowl; mix with electric mixer on medium speed, 2 minutes.
- Pour into prepared pie plate; place peaches over batter.
- In separate bowl, combine cream cheese, 1/2 cup sugar and 3 tblsp. reserved peach juice.
- Mix on medium speed, 2 minutes; pour over peaches.
- Combine remaining sugar and cinnamon and sprinkle over top of pie.
- Bake 30-35 minutes.
Nutrition Facts : Calories 2766, Fat 124.6, SaturatedFat 76.3, Cholesterol 569.6, Sodium 3436.3, Carbohydrate 385.9, Fiber 10.4, Sugar 259.1, Protein 40.2
PEACHES AND CREAM PIE
This recipe is inspired by the fruit and cream pies at Briermere Farms, in Riverhead, N.Y., a fruit farm and bakery on the North Fork of Long Island. Here, a press-in graham cracker crust is swapped in for the traditional pastry crust, but otherwise the recipe stays true to the signature pie, with a giant mound of fresh sliced peaches concealing a lightly sweetened whipped cream filling beneath. Cream cheese acts as a stabilizer in the whipped cream, allowing you to assemble the crust and filling in advance - but once you add the peaches, the pie is best served within the hour. Perfectionists take note: This pie is a little messy, but that's part of its charm. If you can't find ripe, juicy peaches, this recipe is equally delicious made with fresh strawberries or blueberries. The quality and ripeness of the fruit is more important than the variety.
Provided by Lidey Heuck
Categories pies and tarts, dessert
Time 2h40m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees. In a medium bowl, whisk together the graham cracker crumbs, granulated sugar, cinnamon and salt. Add the butter and toss until the crumbs are evenly moistened. Transfer the mixture to a 9-inch pie plate and press into an even layer on the bottom and up the sides of the pie plate, packing the crust lightly with the bottom of a measuring cup. Place the pie plate on a sheet pan and bake for 10 to 12 minutes, until set, then cool completely.
- In a large mixing bowl, combine the cream cheese and confectioners' sugar. Using an electric mixer, beat on low speed until combined, then raise the speed to high and whip until the mixture is smooth and creamy. Add the heavy cream and vanilla, and beat on high speed until the mixture forms stiff peaks. Scrape the filling into the cooled crust, smooth the top, and chill for at least 2 hours, or overnight, until set. (Cover with plastic wrap if chilling the pie overnight.)
- Meanwhile, bring a large pot of water to a boil and fill a large bowl with ice water. Immerse the peaches, a few at a time, in the boiling water for 30 seconds to 1 minute, depending on the ripeness of the peaches, until their skins peel off easily with a paring knife. Using a slotted spoon, transfer the peaches to the ice bath to stop the cooking. Peel the peaches, and cut into slices, placing the slices in a colander set over a bowl to drain any excess juices.
- Just before you plan to serve the pie, spoon the peaches onto the filling, covering the entire surface of the pie. Serve immediately or refrigerate for up to 1 hour before serving.
CREAMY PEACH PIE RECIPE
This creamy peach pie is SO light and fluffy. It really is the perfect low-cal dessert for summer.
Provided by Steph Loaiza
Categories Dessert
Time 4h10m
Number Of Ingredients 5
Steps:
- In a microwave-safe measuring cup, heat water for 45-90 seconds or until boiling.
- Whisk in Jell-o until dissolved.
- In a large bowl, whisk together Jell-o mixture and yogurt.
- Fold in whipped topping. Carefully spread in crust.
- Refrigerate at least 4 hours or until set.
- Garnish as desired - I topped mine with frozen peaches and whipped cream. Store in refrigerator
Nutrition Facts : Calories 169 kcal, Carbohydrate 34 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 11 mg, Sodium 126 mg, Fiber 1 g, Sugar 28 g, ServingSize 1 serving
FUZZY NAVEL "PEACH CREAM" PIE
This pie is awesome, Light and creamy with a Jell-O, fruit liqueur filling that is so refreshing and full of flavor, and you will love the crunchy crust. Great to bring to a pot luck, barbeque or any occasion!
Provided by AZ Food Critic
Categories Dessert
Time 48m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 14
Steps:
- In a small size mixing bowl, mix flour, butter and pecans until smooth.
- Spread in a 9 - 10 inch pie pan, bringing dough up the sides;.
- And bake at 350 degree F. in a preheated oven for 30-35 minutes,.
- Or until golden brown. Let cool completely before filling.
- In a medium size sauce pan, mix the next 6 ingredients with a whisk, (not the rum and peaches).
- Bring to a boil until thickened. Now add 1/2 cup rum, whisk into Jell-O mixture until well incorporated. Set aside.
- In a medium size mixing bowl, add drained sliced peaches (diced into small chunks). Then pour Jell-O mixture over peaches and gently fold in until peaches are completely coated.
- Place bowl of coated peaches in the refrigerator for 1 hour or until mixture is cool.
- In a medium size mixing bowl, blend together cream cheese and powdered sugar until creamy. Fold in whipped cream slowly.
- Spread cream cheese mixture on the bottom and up the sides of the cooled pie crust, making a well in the middle for the Jell-O.
- Add Jell-O/peach mixture to the center of the cream cheese mixture, (inside the well) and spread until smooth and even.
- Cover and let set for 2-3 hours. Top with whipped cream, optional.
- Serve cold. Makes 8 slices.
- Cook's Notes: This recipe can be made "Kid Friendly" by omitting the rum and adding another 1/2 cup (nonalcoholic) Fuzzy Navel mix instead, while boiling the Jell-O mixture. (If you can't find "Fuzzy Navel" mix, you can use any peach flavored Daiquiri, Margarita mixes or peach liqueur to add more flavor for the adults ).
Nutrition Facts : Calories 603.6, Fat 30.2, SaturatedFat 12.9, Cholesterol 59.8, Sodium 276.9, Carbohydrate 72.4, Fiber 3.3, Sugar 56.2, Protein 7.5
SOUTHERN SOUR CREAM PEACH PIE
For those who love pies AND sour cream, here's a nice variation, courtesy of a local newspaper clipping from years ago. Although this recipe calls for fresh peaches, it has been made at times with canned peaches, but needless to say, fresh peaches are the best! [NOTE: Edited on 8 Apr 2011 to include the pie shell in the ingredients, as per 2Bleu's review suggestion!]
Provided by Sydney Mike
Categories Pie
Time 1h
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- FOR THE PIE:.
- Preheat oven to 375 degrees F.
- Peel & slice peaches.
- Mix peaches with other filling ingredients.
- Pour into an unbaked 9"-10" deep dish pie shell.
- Bake about 30 minutes, until pie is slightly brown.
- While pie is baking, prepare the topping.
- FOR THE TOPPING:.
- Blend cold butter, sugar, flour & cinnamon with pastry cutter, until crumbs are the size of small peas.
- Sprinkle topping evenly over pie, & bake another 15 minutes.
- Cool to room temperature, then chill in refrigerator before serving.
PEACHES & CREAM PIE
When fresh peaches are available, I make this pie all the time. My husband and I periodically sponsor a dessert party for our friends, and the peach cream pie remains a favorite.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges., Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small bowl, combine the egg, cream, sugar, flour and butter. Arrange peach slices in crust; pour egg mixture over top. Bake for 10 minutes., Reduce heat to 350°. Bake 35-45 minutes longer or until center is almost set. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 288 calories, Fat 14g fat (7g saturated fat), Cholesterol 80mg cholesterol, Sodium 153mg sodium, Carbohydrate 35g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
PEACH PIE
A homemade Peach Pie is one of the summer's sweetest traditions. When peaches are in season, you likely have a whole bushel ready to be sliced for a juicy snack, added to yogurts and parfaits or included in a bowl of other fresh fruit. There are so many wonderful ways to enjoy peaches, but we think this easy Peach Pie recipe is one of the best. You need just 6 ingredients, 25 minutes of prep time and frozen Pillsbury™ Deep Dish Pie Crusts to make this recipe for Peach Pie. Soon you'll be serving up golden slices of Peach Pie with a scoop of ice cream on top.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 8
Number Of Ingredients 6
Steps:
- Place cookie sheet on oven rack. Heat oven to 400°F.
- In large bowl, mix sugar, flour and cinnamon. Stir in peaches and lemon juice. Spoon into frozen crust. While second crust is still in pan and frozen, remove crimp with sharp knife. Remove crust from pan and center frozen crust upside down on top of filled pie. Let thaw 10 minutes; crimp edges together. Cut 2 or 3 slits in top crust. Cover edge of crust with pie shield or foil strips.
- Bake on cookie sheet about 45 minutes or until crust is golden brown and juice is thick and bubbly. Cover entire top of pie loosely with foil if crust is getting too brown. Cool on cooling rack at least 2 hours.
Nutrition Facts : Calories 310, Carbohydrate 52 g, Cholesterol 5 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 25 g, TransFat 0 g
PEACH CREAM CRUMBLE PIE
A peach pie with a creamy custard flavor topped with a crunchy crumble topping.(Say that really fast 5 times!) A family tradition for generations. It will have people ask for their own pie... it's that good! Please read all directions first. Use your own crust recipe or Pillsbury ready made. Always a favorite anytime. Enjoy from our home to yours.
Provided by ruby_red83
Categories Pie
Time 1h40m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 15
Steps:
- CRUST: Cut together ingredients, roll it out, and place in 9 inch deep dish pie pan. If you use the ready made or your own, put in pie pan and crimp edges.
- FILLING: Place peaches in a bowl and sprinkle with 1/4 cup sugar, mix and let set. Combine flour, cornstarch, egg, vanilla, salt, and remaining sugar. Mix well and then add the sour cream. Stir in with the peaches mixing well but not smashing peaches. Pour into pie crust Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees bake for another 20 minutes. Wait you bake it more after you sprinkle on the topping.
- TOPPING: Combine sugar, flour, and cinnamon in a small bowl. If your butter is SLIGHTLY melted from the microwave that is okay. Just mix it in and after it is all mixed add the oatmeal.Put in fridge while the pie is baking. Then by the time it is ready to sprinkle on the top, it will be just right. (No cutting into the flour and oatmeal that way.) Now bake at 400 degrees for 15 minutes longer (the center will finish as it cools) and cool on a rack. I serve it cold from the fridge with a french vanilla ice cream or nothing. You don't need whip cream.
Nutrition Facts : Calories 530, Fat 24.8, SaturatedFat 15, Cholesterol 84.8, Sodium 293, Carbohydrate 72.5, Fiber 2.8, Sugar 40.7, Protein 6.8
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