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.
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
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.
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.
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
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.
PEACHES AND CREAM PIE
Steps:
- Gather the ingredients.
- Put the 1 1/3 cups of flour, 1 tablespoon of sugar, and 1/2 teaspoon of salt in the bowl of a food processor and pulse several times to blend thoroughly.
- Sprinkle the pieces of butter or shortening over the flour. Pulse about 6 times in one-second bursts. The mixture should resemble coarse crumbs with some visible pieces about the size of small peas.
- Sprinkle 4 tablespoons of ice water over the flour mixture and then put the lid back on and pulse about 8 to 10 times.
- The dough should clump with squeezed in your hand. If it is still crumbling, sprinkle with more ice water, about 2 teaspoons at a time, and pulse a few more times. Repeat until the dough clumps together when squeezed.
- Dump the dough out onto a floured surface and knead a few times. Shape it into a flat disk, wrap in plastic wrap, and refrigerate for 20 to 30 minutes.
- Preheat the oven to 450 F.
- Roll the dough into an 11- to 12-inch circle.
- Fit the dough into a 9-inch pie plate and flute the edges .
- Press a sheet of foil or parchment paper over the bottom and up the sides of the crust and fill with pie weights or dry beans.
- Bake for about 10 minutes, or until it just begins to color.
- Remove the pie crust from the oven and remove the pie weights and foil or paper.
- Gather the ingredients.
- In a bowl, combine 4 tablespoons of flour and 1 cup of granulated sugar; blend well.
- Add cream, 1/8 teaspoon of salt, almond extract, and nutmeg; beat to blend well.
- Arrange peach slices in 1 layer in the partially baked crust, so they are resting spoon fashioned, close together. Fill any spaces with more peach slices.
- Pour the cream filling over the peaches.
- Return pie to the preheated oven and bake for 10 minutes.
- Reduce heat to 350 F and bake for 35 to 45 minutes longer, or until peaches are cooked and filling is just set.
- As soon as filling is not jiggly, remove it to a rack to cool.
- Serve and enjoy!
Nutrition Facts : Calories 404 kcal, Carbohydrate 61 g, Cholesterol 49 mg, Fiber 3 g, Protein 5 g, SaturatedFat 11 g, Sodium 174 mg, Sugar 40 g, Fat 17 g, ServingSize 1 pie (8 servings), UnsaturatedFat 0 g
PEACH-BERRY SOUR CREAM PIE
Sour cream makes for a delicious tangy custard, loaded with chunks of peaches and fresh berries in this quick and simple summer pie.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350˚ F. Whisk the sour cream with the heavy cream, eggs, sugar, lemon juice, vanilla and salt in a bowl, then whisk in the flour.
- Spread the peaches and berries in the graham cracker crust and pour in the sour cream mixture.
- Bake until set but the center still jiggles slightly, 40 to 50 minutes. Let cool.
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
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
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.
More about "peach cream pie food"
PEACH CREAM PIE | ISLAND FARMS
From islandfarms.com
NO BAKE PEACH CREAM PIE - A LATTE FOOD
From alattefood.com
PEACH PIE FILLING RECIPE | EATINGWELL
From eatingwell.com
PEACH CREAM PIE - FOOD LOVIN FAMILY
From foodlovinfamily.com
PEACHES AND CREAM PIE - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
PEACHY KEEN CREAM PIE | MRFOOD.COM
From mrfood.com
PEACH ICE CREAM PIE RECIPE: YOU HAVE TO TRY THIS EASY SUMMER DESSERT
From usatoday.com
CREAMY PEACH PIE - SPEND WITH PENNIES
From spendwithpennies.com
THE BEST FRESH PEACH CREAM PIE RECIPE | ARMELLE BLOG
From armelleblog.com
PEACHES AND CREAM PIE {QUICK AND EASY} - COOKING WITH KARLI
From cookingwithkarli.com
KETO PEACH CREAM PIE - FAMILY ON KETO
From familyonketo.com
SOUR CREAM PEACH PIE RECIPE - ANDREW ZIMMERN | FOOD & WINE
From foodandwine.com
PEACHES AND CREAM PIE | CANADIAN LIVING
From canadianliving.com
PEACH CREAM PIE - IMPERIAL SUGAR | RECIPES
From imperialsugar.com
HEAVENLY FRESH PEACH CREAM PIE - AMBERS KITCHEN …
From amberskitchencooks.com
NO-BAKE PEACHES AND CREAM PIE - THE TIMELESS BAKER
From thetimelessbaker.com
RECIPE: LAURA BUSH’S PEACH CREAM PIE - HOUSTON CHRONICLE
From houstonchronicle.com
NO BAKE PEACHES AND CREAM PIE - MADE IT. ATE IT. LOVED IT.
From madeitateitlovedit.com
PEACHES AND CREAM PIE - THE CAREFREE KITCHEN
From thecarefreekitchen.com
PRESIDENT LAURA BUSHES PEACH CREAM PIE RECIPE - RECIPEZAZZ.COM
From recipezazz.com
PEACH CREAM PIE - CHOCOLATE WITH GRACE
From chocolatewithgrace.com
THE BEST PEACHES AND CREAM PIE | GRITSANDPINECONES.COM
From gritsandpinecones.com
OLD FASHIONED PEACHES AND CREAM PIE - LOAVES AND DISHES
From loavesanddishes.net
PEACH CREAM PIE | MRFOOD.COM
From mrfood.com
PEACH CREAM PIE - GRETCHEN'S VEGAN BAKERY
From gretchensveganbakery.com
PEACH CREAM PIE RECIPE - FOOD.COM
From food.com
BEST PEACHES AND CREAM PIE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
NO BAKE PEACHES AND CREAM DESSERT - CAKESCOTTAGE
From cakescottage.com
PEACHES AND CREAM PIE - I AM BAKER
From iambaker.net
FOOD LUST PEOPLE LOVE: FRESH PEACH CREAM PIE
From foodlustpeoplelove.com
PEACH CREAM PIE WITH ALMONDS – NINA KNEADS TO BAKE
From ninakneadstobake.com
BEST GEORGIA PEACH PIE RECIPE - FOOD & WINE
From foodandwine.com
PEACHES AND CREAM PIE - SOUTHERN PLATE
From southernplate.com
FRESH PEACH PIE WITH CREAM CHEESE FILLING - HOME WITH HOLLY J
From homewithhollyj.com
CRUMB-TOPPED SOUR CREAM PEACH PIE RECIPE - THE SPRUCE EATS
From thespruceeats.com
PEACH CREAM PIE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
KAREN GORDON: PEACH GALETTE THE IMPERFECT PIE EVERYONE CAN MAKE
From thewhig.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love