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
PEACHES 'N' CREAM BARS
For a new spin on peach pie, try these easy-to-love bars. The mellow fruit flavor really comes through. -Hubert Scott, Cockeysville, Maryland
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Unroll dough sheet into a rectangle. Press onto bottom and slightly up sides of a greased 13x9-in. baking pan. Bake 5 minutes. Cool completely on a wire rack., In a large bowl, beat cream cheese, sugar and extract until smooth. Spread over crust. Spoon pie filling over cream cheese layer., In a small bowl, whisk flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Stir in almonds; sprinkle over peach filling., Bake 25-28 minutes or until edges are golden brown. Cool in pan on a wire rack. Cut into bars. Store in an airtight container in the refrigerator.
Nutrition Facts :
PEACHES AND CREAM PIE BARS
Peaches and Cream Pie Bars are delicious bars that have a creamy cheesecake and peach pie filling in the center. They are drizzled in a glaze and taste just like you are biting into a peach pie!
Provided by Alyssa Rivers
Categories Dessert
Time 45m
Number Of Ingredients 15
Steps:
- Cream together butter and sugar. Add eggs and beat well. Beat in vanilla.
- In a separate bowl combine flour and salt. Add to the creamed mixture. Mix until combined.
- In a medium sized bowl beat together cream cheese, sugar, and vanilla until smooth. Add the egg and beat until combined.
- Grease a 15x10x1 pan or 9×13, whichever one you decide to use. (I used a 9x13 but cooking time will be longer) Spread 3 cups batter in the bottom. Spread the cream cheese layer on top and lastly Spread with pie filling. Drop remaining batter on top of pie filling.
- Bake at 350 for 25-30 (If using a 9x13 increase time to 35) minutes or until toothpick comes clean. Cool on wire rack. Combine powdered sugar and milk for the glaze and drizzle over the bars.
- I like to let the bars cool completely and refrigerate them for 3 hours for easier cutting.
Nutrition Facts : Calories 363 kcal, Carbohydrate 57 g, Protein 5 g, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 89 mg, Sodium 271 mg, Fiber 1 g, Sugar 39 g, UnsaturatedFat 5 g, ServingSize 1 serving
PEACHES AND CREAM PIE
Peaches and Cream Pie is delicious, refreshing summertime dessert.
Provided by Vera Z.
Categories desserts
Time 45m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 F, spray 10 inches deep pie dish with non-stick spray and set aside.
- In a bowl whisk together flour, baking powder, corn starch, salt and ½ cup sugar.
- Add egg, vanilla, softened butter and milk and mix for about 2-3 minutes.
- Pour the mixture in prepared pie dish. Arrange sliced peaches on top. The mixture is thin, and the peaches will sink, but that's OK.
- Beat softened cream cheese for a minute, then add 1/3 cup sugar and mix until smooth and creamy. Mix in reserved syrup. Spread the mixture over the peaches within 1 inch of pan edge.
- Sprinkle with cinnamon sugar and bake for about 35 minutes.
- You can serve it lukewarm at room temperature if you like it to be gooey like cobbler, or chilled from a fridge, it's up to your taste.
- Top with a scoop of whipped cream or ice cream if desired
PEACHES AND CREAM BARS
Peaches and Cream Bars are so simple to make but are always impressive! Substitute with your favorite pie filling to change up the flavors!
Provided by Brandie @ The Country Cook
Categories Dessert
Time 55m
Number Of Ingredients 14
Steps:
- For the bars: Preheat oven to 350° F. Grease a 9 x 13-inch baking pan with cooking spray.
- Cream together butter and sugar in a stand-mixer until light and fluffy.
- Add eggs and vanilla extract; beat well.
- In a separate bowl, combine flour and salt. Slowly add to the wet mixture until just combined.
- Take half of batter and spread into the bottom of the prepared pan.
- For the cheesecake layer: Beat cream cheese and sugar together.
- Add vanilla and egg and beat until thoroughly combined.
- Spread evenly over the pie batter layer.
- Spread peach pie filling over the cheesecake layer.
- Drop remaining pie batter over the pie filling. (It will spread as it bakes so don't worry if it doesn't cover all the pie filling)
- Bake 30 to 35 minutes, or until top pie crust is light golden-brown. Cool completely.
- For the glaze: Once bars are cooled, mix together glaze ingredients and drizzle over the top.
- Cut into bars and serve!
Nutrition Facts : Calories 397 kcal, Carbohydrate 66 g, Protein 4 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 81 mg, Sodium 186 mg, Fiber 1 g, Sugar 43 g, ServingSize 1 serving
PEACHES AND CREAM PIE
Peaches and Cream Pie is a no-bake dessert that is made with a shortbread cookie crust, sweet peach filling, a cream cheese layer, and topped with a homemade whipped topping.
Provided by Amanda Rettke--iambaker.net
Categories Dessert
Time 4h28m
Number Of Ingredients 11
Steps:
- Mix shortbread crumbs and butter in a medium bowl. After it is well combined, press into the bottom and barely up sides of a 9-inch pie plate. Let it chill in the refrigerator while you prepare the rest of the recipe.
- In a medium saucepan, add peaches and sugar and mix together. Let the peaches rest in the sugar for 5 minutes.
- In a small bowl, combine cornstarch and lemon juice. Mix well and then pour into the peach mixture. Mix to combine everything and then set over medium-low heat. Cook for 7-8 minutes or until the liquid has thickened slightly. Set Aside while you make the whipped cream and cream filling.
- Add heavy cream to a mixing bowl. Start mixing at the lowest speed, and then gradually increase speed to medium until the cream starts to get thicker. (The gradual progression prevents you from spraying yourself with cream.)
- When the cream starts to thicken, stop the mixer. Slowly add in the confectioners' sugar and then resume mixing again, starting with low speed and increasing to medium speed and eventually moving to a high speed.
- The cream will thicken and start to peak. Mix on high until the cream is thick and stiff. This happens quickly, the stage between soft and stiff peaks, so watch it closely.
- In a medium bowl, mix together pudding and half and half. Whisk until well combined and thickened with little to no lumps.
- Add in room temperature cream cheese and half of the whipped topping and combine well, removing all lumps. Set Aside.
- Spread the peach filling evenly into the prepared crust.
- Spread the cream cheese filling over the top of the peach filling.
- Spread the remaining whipped topping over the top of the cream cheese filling.
- Refrigerate for 3-4 hours.
- Serve Cold.
Nutrition Facts : Calories 539 kcal, ServingSize 1 serving
PEACHES AND CREAM BARS
Delicious cream cheese and peach filled crescent rolls topped with a brown sugar, almond topping and made easy with canned pie filling and refrigerated crescent rolls. Have not tried it, but I assume this can be made with other pie fillings as well. Super easy!
Provided by Marie
Categories Bar Cookie
Time 40m
Yield 24 bars
Number Of Ingredients 9
Steps:
- Unroll crescent roll dough into one long rectangle.
- Press onto bottom and slightly up sides of greased 9x13 baking pan and seal perforations.
- Bake at 375° for 5 minutes and cool completely.
- In a mixing bowl, beat together cream cheese, sugar and almond extract until smooth.
- Spread over the crust and spoon pie filling over cream cheese layer.
- In bowl, combine flour and brown sugar and cut in butter until mixture resembles coarse crumbs.
- Stir in almonds and sprinkle over peach filling.
- Bake at 375° for about 25 minutes or til edges are golden brown.
- Cool for 1 hour on wire rack and store in refrigerator.
Nutrition Facts : Calories 120.2, Fat 6.3, SaturatedFat 3.2, Cholesterol 18.9, Sodium 90.7, Carbohydrate 13.9, Fiber 0.7, Sugar 6.9, Protein 2.3
PEACHES & CREAM CHEESE BARS
My daughter & I came up w/ this because she loves peaches and I thought it would taste great as a cheesecake. So we compromised...haha. She made a glaze for the bars, whereas I didn't. I thought they taste great w/ just a dollop of whipped cream.
Provided by sherry monfils
Categories Fruit Desserts
Time 1h
Number Of Ingredients 14
Steps:
- 1. Heat oven to 350. Set rack to middle of oven. Lightly spray a 9" x 13" baking pan w/ cooking spray, set aside. In a large bowl, w/ a good mixer, beat1 cup of the butter and 2 cups of the sugar until fluffy. Beat in 4 eggs and 1 tsp vanilla.
- 2. In food processor, measure out the flour and salt and put into processor bowl. Little by little, add the butter/sugar mix until combined, by pulsing in the processor. Spread 1/2 the batter in pan. In medium bowl, beat cream cheese, sugar, 1 tsp vanilla and 1 egg until creamy. Spread over batter in pan.
- 3. Spread the peaches over the cream cheese mix. Drop remaining batter, by the tablespoon, over cheese cake layer. I baked this for 45 mins but my daughter made it in her oven and it took only 30 , so bake until the top is light golden brown. If making the drizzle, in a small bowl, whisk together powdered sugar, milk and vanilla until combined. drizzle over cooled bars.
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5/5 (4)Total Time 2 hrs 35 minsCategory DessertCalories 330 per serving
- In the bowl of a mixer, combine the flour, sugar, and salt. Mix with the paddle attachment until combined. Cut the butter into small pieces and add in a few at a time. Mix until the butter is evenly combined and the mixture appears crumbly. (This can also be done by hand with a pastry cutter or with a fork.)
- Take out 1 1/2 cups of the mixture and set aside. Press the remaining mixture into the prepared pan. Bake in the preheated oven until golden brown, 12 to 15 minutes. Let cool for at least 10 minutes.
- In a large bowl, whisk together the eggs and sugar. Add in the sour cream, flour and salt. Fold in the sliced peaches. Pour over the cooked crust. Take the remaining 1 1/2 cups of the dry mixture and sprinkle over the top of the peaches. Bake until the top is lightly browned and the filling is set, 45 to 50 minutes. Cool at least 1 hour before cutting into bars. (I find that these slice much better after they have been refrigerated for a couple of hours.)
PEACHES AND CREAM PIE BARS - THE MIDNIGHT BAKER
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Cuisine AmericanTotal Time 50 minsCategory DessertsCalories 373 per serving
- Preheat oven to 375°F. Lightly grease a 15 x 10 x 1-inch pan (jellyroll pan) or line with parchment paper. Set aside.
- Add melted/cooled butter and stir in with a fork. Reserve 3/4 cup of the mixture for crumb topping. Set aside.
PEACHES AND CREAM PIE BARS - I WASH YOU DRY
From iwashyoudry.com
5/5 (1)Total Time 45 minsCategory DessertCalories 316 per serving
- Preheat oven to 350 degrees F. Lightly grease a (13"x18") rimmed half sheet baking pan with non-stick spray and set aside.
- Cream together butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Add the eggs one at a time, beating well after each egg. Add in vanilla.
- In a clean bowl, beat the cream cheese, egg, ½ cup sugar, and vanilla together until smooth and creamy. Spread over the top of the dough in an even layer. Top with the mashed peaches and drop remaining dough over the filling in small pieces.
- Combine the icing ingredients in a bowl and whisk until smooth. Add more powdered sugar for thicker consistency, or more cream for smoother consistency. Drizzle over the cooled bars, slice and enjoy!
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5/5 (5)Estimated Reading Time 5 minsCategory BarsTotal Time 3 hrs 30 mins
- Preheat oven to 350°F (177°C) degrees. Line the bottom and sides of an 8 or 9-inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides to easily lift the bars out of the pan before cutting. Spray with nonstick spray or grease with butter. Set aside.
- In a large bowl, whisk the flour, oats, brown sugar, and cinnamon together until combined. Cut in the cold butter using a pastry blender or two forks until it reaches coarse, pea-sized crumbs. See photo above. Remove 3/4 cup of the mixture, put in a small bowl and mix with pecans. This will be set aside for the topping.
- Evenly press the remaining oat mixture into the bottom of the prepared baking pan. Bake for 15 minutes as you prepare the filling.
- Whisk the egg and sugar together until smooth and creamy. Add the flour and salt. Whisk until combined. Fold in the peaches. Remove crust from the oven after 15 minutes and pour the filling over hot crust. Sprinkle with reserved oat/pecan mixture.
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5/5 (3)Estimated Reading Time 3 minsServings 9
- Combine all cookie base ingredients either by hand or in a food processor until coarse crumbs form. It will look like moist sand and not look like it will hold together at this point.
- Line an 8"x8" pan with parchment (allowing for some overhang which will make removing easier) and lightly spray with cooking spray.
- Firmly press the cookie base into the bottom of the pan making sure it is even, center to edges. Use the bottom of a glass if necessary.
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5/5 (2)Estimated Reading Time 1 minCategory DessertTotal Time 50 mins
- Preheat the oven to 375 degrees. Unroll the crescent rolls and press into a lightly greased 9x13 baking dish. Bake for 5 minutes and cool completely.
- Beat the cream cheese, sugar, and extract until smooth. Smooth over the crust and spoon the Lucky Leaf Peach Pie filling over the sweetened cream cheese.
- Whisk together the flour and brown sugar then cut in the cold butter to form a grainy crumb. It helps to use your fingers in this process. Toss in your choice of nuts and sprinkle over the peach pie filling.
- Bake for 25 minutes or until the edges are brown and toasty. Cool on a wire rack before cutting.
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From recipes.net
Cuisine AmericanCategory CookiesServings 12Total Time 3 hrs 30 mins
- Preheat oven to 350 degrees F. Line the bottom and sides of an 8 or 9-inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides to easily lift the bars out of the pan before cutting.
- In a large bowl, whisk the flour, oats, brown sugar, and cinnamon together until combined. Cut in the cold butter using a pastry blender or 2 forks until it reaches coarse, pea-sized crumbs.
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5/5 (3)Estimated Reading Time 4 mins
- Note: The filling should be poured on a hot or warm crust, so be sure to prepare it while the crust is baking in the oven.
- Preheat oven to 350F/180C. Grease a 9×13-inch pan or line with parchment paper, leaving enough overhang on the sides for lifting the bars out of the pan after baking. Set aside.
- To make the crust: Process flour, granulated sugar, and salt in a food processor for a few seconds until combined. Add butter and pulse until mixture becomes crumbly and resembles coarse meal. Alternatively, you can crumble all the ingredients together in a bowl using a pastry cutter. Set aside 1½ cups of the crumb mixture for the topping. Sprinkle remaining crumbs into prepared pan and press firmly into an even layer to form a crust. Bake for about 15 minutes, until the edges are slightly browned. While crust is baking, make the streusel topping and filling.
- To make the streusel topping: Add brown sugar to the remaining crumb mixture and toss with your fingers to combine until large clumps of dough are formed.
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Reviews 2Estimated Reading Time 2 minsServings 24Total Time 1 hr 15 mins
- Preheat the oven to 350 F. In a medium mixing bowl, combine the flour, oats, brown sugar, cinnamon, nutmeg. Cut in the butter with a pastry blender until pea sized crumbs are formed. Reserve 2 cups of the crumb mixture for the topping and press the remainder into a greased 9 x 13 inch baking pan. Bake for 10 minutes in a preheated oven.
- Meanwhile, cream together the sugar and cream cheese until smooth, beat in the eggs, milk, flour, vanilla and salt. Gently stir in the peaches.
- Remove the crust from the oven and gently pour the peach filling onto the crust. Top with the remaining crumb mixture.
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