FRESH PEACH PIE WITH CREAM CHEESE FILLING
This is a fresh peach pie that has a cream cheese filling with almond extract in the bottom of the pie shell then topped with peaches in a peach glaze.
Provided by homewithholly
Categories Dessert
Number Of Ingredients 6
Steps:
- Fill a large pot with water and bring to a boil. Gently set the peaches in the boiling water for one minute. Take out and immediatley put into a cold water and ice bath to cool.
- The skins should peel right off after blanching. Once the peaches are peeled, cut them in half and remove the pit then dice into small 1" pieces. Then toss the peaches in the peach glaze and set aside.
- In a stand mixer or with a hand blander, whip the softened cream cheese, sugar, milk, and almond extract together until smooth. You may need to scrape the bowl down and whip again to get all the lumps out.
- Take the cream cheese mixture and spread evenly on the bottom and part way up the sides of a baked and cooled pie shell. Then add the peaches and glaze mix over the top of your cream cheese mixture.
- Refrigerate for an hour or more. Serve chilled.
PEACH PIE
Steps:
- Combine 2 1/2 pounds peach wedges with 3/4 cup light brown sugar, the juice of 1 lemon, 2 tablespoons quick-cooking tapioca, 1/2 teaspoon vanilla extract, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon salt. Pour into pie shell; dot with 4 tablespoons butter.
- Perfect All-Butter Piecrust
- Pulse 3 1/2 cups flour, 1/4 cup sugar and 1 teaspoon salt in a food processor. Add 1 diced stick cold butter; process until combined. Add 2 more diced sticks cold butter; pulse three times, or until the mixture resembles coarse meal. Add 1 tablespoon white or cider vinegar. Gradually pour in 1/3 cup ice water, pulsing about four times until combined. Turn out onto a clean surface and press into a cohesive dough without overworking (you should see bits of butter). Wrap in plastic wrap and press into a 1-inch-thick disk; refrigerate at least 1 hour before rolling out.
- How to Make a Pie
- Divide the chilled dough in half; roll 1 piece into a 12-inch, 1/8-inch-thick circle on a lightly floured surface (refrigerate the other piece).
- Roll the dough onto a rolling pin, then unroll it into a 9-inch glass pie plate, letting it hang over the edge; add filling (see options above).
- Roll out the other piece of dough and place over the filling; press the crust edges together and trim, leaving a 1-inch overhang. Roll up or pinch the overhang to seal.
- Place a foil-lined baking sheet on a rack in the lower third of the oven; preheat to 450 degrees. Wrap an oiled, wide band of foil around the pie edge to protect the crust. Make slashes in the top of the crust; chill for 30 minutes.
- Reduce the oven to 400 degrees. Bake the pie for 30 minutes. Remove the foil band, brush the crust with heavy cream and sprinkle with sugar. Bake until golden brown, about 30 minutes; cool before slicing.
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.
PEACH CREAM CHEESE PIE
Provided by Karen
Time 3h
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees F. Line 9 inch pie pan with pastry for single pie crust. Mix cream cheese until smooth, beat in sugar, eggs and cinnamon until well blended. Spread cheese mixture over bottom of pastry lined pan. Bake 15 to 20 minutes until crust browns. Cool. Top with peach glace. Chill about 2 hours in refrigerator before serving. For Peach Glace: Blend sugar and cornstarch into water in a small saucepan. Stir in one cup of the sliced peaches. Bring to a boil for one minute, stirring constantly. Stir in remaining peaches, which will cool the mixture enough to top the cheese pie filling.
MOM'S CREAM CHEESE PIE
Provided by Food Network
Categories dessert
Time 4h45m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- For the graham cracker crust: Preheat the oven to 350 degrees F.
- Combine the graham cracker crumbs, melted butter, confectioners' sugar and cinnamon in a small bowl. Press into a 9-inch pie pan. Bake for 10 minutes. Cool completely before filling. Leave the oven on.
- For the cream cheese filling: Put the cream cheese, granulated sugar, vanilla and eggs in a medium bowl and beat with a hand mixer on medium speed until smooth. Pour the filling into the cooled crust and bake until set, 15 to 20 minutes. Cool 5 minutes before topping; leave the oven on.
- For the sour cream topping: Combine the sour cream, granulated sugar and vanilla in a small bowl and mix until smooth. Spread onto the pie and bake 10 minutes. Cool to room temperature, then refrigerate until cold, about 4 hours. Slice and serve.
CREAM CHEESE PEACH PIE RECIPE - (4.1/5)
Provided by carolync
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Spray a 13 x 9 pan with cooking spray. In large bowl combine cake mix, butter, and 1 egg. Mix until crumbly. Set aside 1 1/2 cups of crumbs for topping. Press remaining crumbs in bottom of prepared pan. Bake 10 minutes. Cut Peach slices into 1 inch pieces. You can use frozen or fresh peaches if you choose but I like canned for this particular recipe because of the short baking time. Spoon into partially baked crust. In large bowl combine cream cheese, sugar, 1 egg and vanilla extract. Beat with mixer until creamy. Spoon over peaches. Sprinkle with reserved crumbs. Bake 30 minutes. Chill at least 30 minutes before serving. Refrigerate leftovers.
PEACHES & CREAM PIE
This pie is delicious! This is a great dessert to serve at a BBQ Cookout! I get compliments on it all the time!
Provided by Kim D.
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350F degrees.
- Place 3 cups fresh peaches into pie pastry.
- In a medium bowl, mix 1 cup sugar, 1/3 cup flour, and salt.
- Add eggs and sour cream.
- Blend well.
- Spoon mixture over peaches.
- In a separate bowl, combine 1/2 cup sugar, 1/2 cup flour, and 1/4 cup butter until mixture resembles coarse meal.
- A pastry blender works well, but two forks or two knives will also work.
- Sprinkle meal mixture evenly over pie.
- Bake 60 minutes or until golden.
- Garnish with fresh peach slices, if desired.
- Refrigerate leftovers.
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 CHEESE PIE
Make and share this Peaches and Cream Cheese Pie recipe from Food.com.
Provided by kpmomof3
Categories Pie
Time 40m
Yield 1 pie, 4-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- 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 T 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.
PEACHES AND CREAM PIE
Make and share this Peaches and Cream Pie recipe from Food.com.
Provided by Dreamer in Ontario
Categories Pie
Time 50m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Combine first 7 ingredients in a bowl and beat 2 minutes with electric mixer.
- Pour into buttered 9 inch pie plate.
- Arrange peaches over batter.
- Combine cream cheese, 1/2 cup sugar and 3 tbsp reserved peach juice in a mixing bowl.
- Beat 2 minutes.
- Pour over peaches and smooth out to cover pie, leaving 1/2 inch around outside edge.
- Combine 1 tbsp sugar and cinnamon in a bowl and sprinkle over pie.
- Bake 35 minutes until golden.
Nutrition Facts : Calories 325.1, Fat 15.6, SaturatedFat 9.5, Cholesterol 71.2, Sodium 520.7, Carbohydrate 43.1, Fiber 1.2, Sugar 30.2, Protein 5
SOUR CREAM PEACH PIE
This recipe is from Farm Journal's Complete Pie Cookbook. I purchased the book in 1970 when I moved into my first apartment after college. In 1972 I made this for my husband and it quickly became his birthday dessert. I just made this pie for friends that came to visit from the State of Washington and they loved it too. Can be made with canned peaches BUT I only use fresh! I make the pie crust the day before and have it chilling in the refrigerator ready to be rolled out.
Provided by Kathy in Dearborn
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Spread peaches in pastry-lined 9" pie pan. Combine sugar (RESERVING 2 Tablespoons), flour, salt, and sour cream. Spread over peaches. Adjust top crust and flute edges; cut vents.
- Mix remaining 2 tablespoons sugar, cinnamon and nutmeg. Sprinkle over top.
- Bake in hot oven 400F about 40 minutes or until peaches are tender and crust is browned.
PEACHES AND CREAM PIE II
Very good peach-like pie with really good whipped topping on the top. Everyone must try this! Garnish with nuts if desired.
Provided by Tara
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h45m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
- In a medium bowl, mix together flour, butter, pecans and 1 tablespoon sugar. Press mixture into bottom of baking pan.
- Bake in preheated oven for 15 minutes. Remove from oven and let cool.
- In a large bowl, beat together cream cheese and confectioners' sugar until smooth. Gently stir in the 2 cups whipped topping. Spread over cooled crust. In a small bowl, stir together the 1 1/2 cups sugar and cornstarch. Pour the sugar mixture into a saucepan and stir in the 3 cups water. Cook over medium heat, stirring frequently until clear and thick. Stir in gelatin and remove from heat.
- Combine the gelatin mixture with the peaches. Spread entire mixture over cream cheese layer. Top with 12 ounce container of whipped topping. Cover and refrigerate for an hour.
Nutrition Facts : Calories 296.1 calories, Carbohydrate 37.7 g, Cholesterol 25.5 mg, Fat 14.8 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 9.2 g, Sodium 95.6 mg, Sugar 27.7 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 OPEN-FACED PEACH PIE
This is not your everyday peach pie! The amount of sugar stated will give you a semi-sweet pie if you like a sweeter filling then add in more sugar. Prep time does not include making the pie pastry. Although I have only made this using peaches you might want to give it a try using apples ;-) Serve this topped with vanilla ice cream
Provided by Kittencalrecipezazz
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Line a 9 or 10-inch deep-dish pie plate with prepared pastry.
- Brush beaten egg over the bottom and around the sides of the inside of the pastry (this will prevent a soggy crust).
- Toss the peaches with cinnamon and nutmeg, then place the sliced peaches onto the crust.
- In a bowl using an electric mixer cream butter with sugar and vanilla until fluffy.
- Add in egg and flour; beat until combined, then spread the mixture over the top of the peaches.
- Place the pie dish onto a a large piece of heavy-duty foil or onto a baking sheet (to catch any spills).
- Set oven rack to bottom position.
- Bake at 375°F for 1 hour.
- Let sit at room temperature for a minimum of 30 minutes or more before slicing.
Nutrition Facts : Calories 336.6, Fat 16.6, SaturatedFat 7.1, Cholesterol 66.3, Sodium 186.9, Carbohydrate 43.7, Fiber 2.7, Sugar 28, Protein 4.4
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