OLD FASHIONED PEACHES AND CREAM PIE
This is a decadent and delicious summer pie using fresh sunny peaches.
Provided by Loaves and Dishes
Categories Dessert
Time 1h10m
Number Of Ingredients 15
Steps:
- Preheat the oven to 425. Unroll the premade pie crust and press into a deep dish pie plate. Flute the edges. Peel and slice the peaches. In a large bowl mix together the sliced peaches, sugar, nutmeg, cinnamon, flour, sour cream, vanilla and almond.
- Spoon the peach filling into the pie crust. Spread around well. In a medium sized bowl, mix the crumb topping ingredients together. Mix well until has a crumb like appearance.
- Pour the crumb topping onto the peach filling and gently spread around.
- Place in the oven and on the shelf below, place a cookie sheet to catch the drips. Bake at 425 for 15 minutes. Reduce the oven heat to 350 and bake for another 35-45 minutes. The pie is done when you can see it bubbling and the crust becomes browned. Remove from the oven and allow to cool completely before serving. Refrigerate once cooled. Is AWESOME with vanilla icecream.
Nutrition Facts : Calories 300 kcal, 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 'N CREAM PIE
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
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, LITERALLY
The classic combination of peaches and cream is as simple as it sounds: peaches, lightly sweetened and simmered, need only a splash of cold heavy cream and nothing more. Just remember to make this ahead of time for the peachiest results.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 3h20m
Yield 4
Number Of Ingredients 4
Steps:
- Cut each peach in half along the crease, twist open, and remove the pit. Peel and slice. Cut slices in half to get roughly 2 cups of sliced peaches.
- Bring sugar and water to a boil in a saucepan over medium-high heat. Boil until a syrup forms, about 3 minutes. Stir in peaches until coated. Bring syrup back to a light simmer, about 1 minute. Immediately remove from heat and pour mixture into a bowl.
- Transfer peaches into a large bowl using a slotted spoon. Pour in heavy cream and stir to combine. Divide mixture between serving glasses, cover with plastic wrap, and refrigerate until completely chilled and cream has absorbed all the peach flavor, at least 3 hours.
Nutrition Facts : Calories 397.1 calories, Carbohydrate 25.1 g, Cholesterol 122.3 mg, Fat 33 g, Protein 1.9 g, SaturatedFat 20.6 g, Sodium 38.3 mg, Sugar 22.7 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.
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 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.
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
For moms and daughters who want to bond in the kitchen, start with seasonal fruit and cream to plate up in simple, refreshing ways. -Dorit Ritter-Haddad, Livingston, New Jersey
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, beat cream until it begins to thicken. Add vanilla; beat until soft peaks form. Arrange fruit on a platter; top with whipped cream. Sprinkle with brown sugar.
Nutrition Facts : Calories 336 calories, Fat 22g fat (14g saturated fat), Cholesterol 82mg cholesterol, Sodium 29mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 3g fiber), Protein 3g protein.
PEACHES AND CREAM PIE
Give any meal a refreshing ending with Peaches and Cream Pie. This airy chiffon Peaches and Cream Pie will be a new family favorite.
Provided by My Food and Family
Categories Pie
Time 3h30m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Mix wafer crumbs and butter; press onto bottom and up side of 9-inch pie plate.
- Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice cubes; stir until gelatin is slightly thickened. Remove any unmelted ice. Add COOL WHIP; stir until blended. Gently stir in peaches.
- Refrigerate 15 min. or until gelatin mixture is thick enough to mound; spoon into crust. Refrigerate 3 hours or until firm.
Nutrition Facts : Calories 260, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 25 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
PEACHES N' CREAM PIE RECIPE - (4.6/5)
Provided by msippigrl
Number Of Ingredients 10
Steps:
- Wash, dry, and peel the peaches. Puree 2 of them in a blender then transfer to a 2 qt. saucepan along with 1 cup sugar and the cinnamon. Slice four peaches into a mixing bowl; set aside. (The remaining peach is used for garnish.) Whisk together the cornstarch and water; set aside. Bring the puree mixture to a boil over medium-high heat, whisking constantly, and cook for about 3 minutes. Pouring in a thin stream, whisk the cornstarch mixture into the boiling puree; whisk and cook for another few minutes to thicken. Remove from heat and whisk in the Jell-O powder. Fold in the previously sliced peaches. Set aside to cool completely. In a mixing bowl and using a mixer, beat together the cream cheese and 1/3 cup sugar until smooth. Using a spatula, gently fold in 8 ozs. of the Cool Whip. (The remainder is used to garnish tops of pies.) Spoon half of the mixture into each pie crust. If the peach filling is not completely cool, refrigerate the pies until it is. (To speed cooling, sometimes I fill the sink with 2-3 inches of cool water and set the pot in it, stirring the mixture occasionally.) Top each cream cheese pie with half the peach topping then garnish with remaining Cool Whip and peeled, thinly sliced peach. Store pies in the refrigerator.
PEACHES 'N' CREAM PIE
Another mouth-watering-sounding recipe from TOH. Unlike many of the other 'peaches and cream' pies here, this one doesn't use pudding mix.
Provided by Swan Valley Tammi
Categories Pie
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a bowl, combine flour and salt; cut in butter (both amounts) until mixture resembles coarse crumbs.
- Combine egg and vinegar; add to flour mixture. Add water, 1 tbsp at a time until dough forms a ball.
- Divide dough in half. Roll out one portion to fit a 9-inch pie plate; transfer to pie plate. Trim pastry and set aside.
- In a large bowl, combine peaches and lemon juice.
- In another bowl, combine 3/4 cup sugar, flour, cinnamon and salt; stir in cream. Pour over peaches and gently toss to coat.
- Spoon into crust and dot with butter.
- Roll out remaining pastry; make a lattice crust and seal and flute edges. Sprinkle with remaining tbsp sugar.
- Cover edge loosely with foil and bake at 425°F for 15 minutes. Reduce heat to 350°F and bake for another 45-50 minutes or until peaches are tender and crust is golden brown.
- Cool on a wire rack.
Nutrition Facts : Calories 805.2, Fat 45.6, SaturatedFat 28, Cholesterol 159, Sodium 764, Carbohydrate 92.1, Fiber 4.1, Sugar 39.3, Protein 10
PEACHES N' CREAM PIE
This is my grandmother's recipe...a very different, non-traditional peach pie that produces a creamy, almost cake-like dessert. Very easy, and best when served well-chilled.
Provided by Manda
Categories Pie
Time 55m
Yield 1 ten inch pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Mix flour, baking powder, salt, pudding, egg, and milk.
- Pour into greased 10-inch pie plate.
- Layer drained peach slices on top of batter.
- Mix together cream cheese, sugar, and peach juice and spread over peach slices.
- Mix together the 1 Tablespoon of sugar and 1/2 teaspoon of cinnamon and sprinkle over top.
- Bake for 30-35 minutes or until browned.
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