Sunny Peaches Cream Pie Recipes

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AWARD WINNING PEACHES AND CREAM PIE



Award Winning Peaches and Cream Pie image

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

¾ cup all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1 (3 ounce) package non-instant vanilla pudding mix
3 tablespoons butter, softened
1 egg
½ cup milk
1 (29 ounce) can sliced peaches, drained and syrup reserved
1 (8 ounce) package cream cheese, softened
½ cup white sugar
1 tablespoon white sugar
1 teaspoon ground cinnamon

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

SUNNY PEACHES & CREAM PIE



Sunny Peaches & Cream Pie image

This pie is as delicious as it is beautiful. It's not just a summer dessert, either. I also make it for the holidays, using strawberries and strawberry gelatin. -Lorraine Wright, Grand Forks, British Columbia

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 12

1-1/4 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons margarine, melted
FILLING:
4 ounces cream cheese, softened
1/2 cup confectioners' sugar
1/2 cup frozen whipped topping, thawed
TOPPING:
1 package (3 ounces) peach gelatin
1 package (3 ounces) cook-and-serve vanilla pudding mix
1-1/4 cups water
2 cups sliced peeled fresh peaches or canned sliced peaches

Steps:

  • In a small bowl, mix cracker crumbs and sugar; stir in margarine. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375° for 6-8 minutes or until lightly browned. Cool completely on a wire rack., For filling, in a small bowl, mix cream cheese and confectioners' sugar until blended. Fold in whipped topping. Carefully spread over crust; refrigerate until set. , For topping, in a small saucepan, combine gelatin and pudding mix; stir in water. Bring just to a boil over medium-low heat, stirring constantly; remove from the heat. Cool 5 minutes., Arrange peach slices over filling. Spoon gelatin mixture over peaches. Refrigerate for 4 hours or until chilled.

Nutrition Facts :

SUNNY'S PEACHES AND CREAM PANCAKE



Sunny's Peaches and Cream Pancake image

Provided by Sunny Anderson

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 10

One 10.6-ounce jug "just add water" pancake mix
Zest and juice of 1 lemon
4 tablespoons unsalted butter
1/4 packed cup light brown sugar
1/4 teaspoon ground cinnamon
Kosher salt
Half a 10-ounce bag frozen sliced peaches (about 1 1/4 cups)
8 ounces whipped cream cheese
1/2 cup powdered sugar
1/2 cup to 3/4 cup heavy cream or milk

Steps:

  • Preheat the oven to 375 degrees F.
  • In a medium bowl, make enough pancake batter according to the package instructions to make 6 pancakes. Whisk the lemon juice into the batter. Let rest in the refrigerator while you make the peaches.
  • Heat an oven-safe 10-inch nonstick skillet over medium heat. Add the butter, brown sugar, cinnamon and a pinch of salt. Cook and mix together until the butter is melted and the mixture is combined. Add the frozen peaches and mix to coat. Let cook for 1 to 2 minutes. Pour the pancake batter over the peach mixture. Transfer to the oven and bake until golden brown and a toothpick inserted in the center comes out clean, 15 to 20 minutes.
  • In a medium bowl whisk together the cream cheese, lemon zest and powdered sugar. Add 1/2 cup heavy cream and a pinch of salt. The icing should be thick but pourable. If needed, whisk in more heavy cream 1 tablespoon at a time until pourable.
  • Remove the pancake from the oven. Slice like a pie and serve each slice drizzled with the icing.

PEACHES & CREAM PIE



Peaches & Cream Pie image

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

1 sheet refrigerated pie pastry
1 egg
1/2 cup half-and-half cream
1/4 cup sugar
1 tablespoon all-purpose flour
1 tablespoon butter, melted
2 cups sliced peeled fresh or frozen peaches, thawed

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.

PEACHES 'N CREAM PIE



Peaches 'n Cream Pie image

A wonderfully, easy pie to make that is good warm or cold, and makes its own crust!

Provided by Annette Richardson

Categories     Desserts     Pies     Fruit Pie Recipes     Peach Pie Recipes

Yield 8

Number Of Ingredients 10

¾ cup all-purpose flour
1 (3 ounce) package non-instant vanilla pudding mix
3 tablespoons butter
1 egg
½ cup milk
2 ½ cups canned sliced peaches, syrup reserved
1 (8 ounce) package cream cheese
½ cup white sugar
1 tablespoon white sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Drain peaches and reserve the syrup; set aside.
  • Combine flour, pudding mix, margarine, egg, and milk; beat well. Pour into a greased 8 or 9 inch pie pan. Arrange drained peaches on top of mixture, just to edges.
  • Cream together softened cream cheese, sugar, and 3 tablespoons reserved peach syrup. Spoon mixture carefully on top of peaches, just to edges. Sprinkle sugar and cinnamon on top.
  • Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Do not over bake.

Nutrition Facts : Calories 352.5 calories, Carbohydrate 49.6 g, Cholesterol 66.7 mg, Fat 15.2 g, Fiber 1.2 g, Protein 5.3 g, SaturatedFat 9.3 g, Sodium 214.2 mg, Sugar 37.6 g

PEACHES-AND-CREAM STREUSEL PIE



Peaches-and-Cream Streusel Pie image

Yield Makes 8 servings

Number Of Ingredients 16

Crust
1 1/4 cups all purpose flour
1/4 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup solid vegetable shortening, frozen, cut into 1/2-inch cubes
2 tablespoons (or more) ice water
Topping
1/2 cup sugar
1/2 cup chopped pecans
1/3 cup all purpose flour
1/4 cup old-fashioned oats
1/4 cup (1/2 stick) unsalted butter, melted
Filling
1/2 cup sugar
3 tablespoons whipping cream
3 pounds medium peaches

Steps:

  • For crust:
  • Blend flour and salt in processor 5 seconds. Add butter and shortening. Using on/off turns, blend until butter is reduced to pea-size pieces. Add 2 tablespoons ice water; blend until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill at least 2 hours and up to 1 day.
  • For topping:
  • Combine all ingredients in medium bowl. Stir until small clumps form. Chill up to 1 day.
  • For filling:
  • Combine sugar and cream in heavy large nonstick skillet. Bring medium saucepan of water to boil. Drop 3 peaches into water and blanch 1 minute. Transfer peaches to bowl of ice water. Peel peaches and slice thinly, letting slices drop into sugar-cream mixture in skillet. Repeat with remaining peaches. Cook peach filling in skillet over medium-high heat until peaches are tender and sugar-cream mixture is reduced almost to glaze, stirring often, about 10 minutes. Set aside.
  • Preheat oven to 375°F. Roll out dough to 14-inch round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 3/4 inch; fold under and crimp. Pierce crust with fork; freeze 10 minutes. Line crust with foil and beans or pie weights; bake 10 minutes. Remove foil and beans and bake crust until pale golden, pressing with back of fork if crust bubbles, about 10 minutes longer.
  • Spoon peach filling into warm crust. Sprinkle with topping. Bake pie until filling bubbles and topping is golden brown, placing baking sheet under pie to catch any drippings, about 50 minutes. Cool pie on rack at least 30 minutes.

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