Peaches And Cream Cheese Pie Food

PEACHES 'N CREAM PIE

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.

AWARD WINNING PEACHES AND CREAM PIE

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.

4-INGREDIENT PEACHES AND CREAM PIE

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.

FRESH PEACHES AND CREAM RUSTIC PIE

Steps:

• Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or foil.
• Stir together the peaches, brown sugar, flour, cinnamon, nutmeg, and lemon juice in a large bowl until combined.
• On a well-floured surface, using a lightly floured rolling pin, roll out the pie dough into a large circle, about 12 to 14 inches in diameter. Move the dough circle to the prepared baking sheet. Chill the rolled-out dough in the refrigerator until firm, about 15 minutes. Spoon the fruit mixture onto the center of the dough leaving a 1-inch border. Fold the edges of the dough over the fruit, pleating the dough, then dot the fruit filling with the butter pieces. Lightly brush the dough with the beaten egg, and sprinkle with sugar.
• Bake the pie until the crust is golden brown and the filling is bubbling, 25 to 30 minutes. Cover if the crust browns too quickly. Allow the pie to cool slightly. Serve warm with vanilla bean ice cream or alongside fresh whipped cream.
• In a mixing bowl, mix together the flour and the salt; cut or work the butter into the flour with your fingers or with a pastry blender until you have large pea-size chunks scattered throughout. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed.
• Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. Be careful not to overwork the dough. Divide the dough into 2 disks, flatten and refrigerate each for at least 15 minutes.

PEACHES-AND-CREAM STREUSEL PIE

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.

PEACHES AND CREAM PIE II

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.

PEACHES AND CREAM, LITERALLY

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.

PEACHES AND CREAM CHEESE PIE

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.

PEACHES AND CREAM CHEESE PIE

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 CHEESECAKE BARS

Steps:

• Preheat the oven to 375°F. Spray a 9x13-inch pan with non-stick spray.
• In a mixing bowl combine almonds, graham cracker crumbs, and butter with fork until combined. Press into the bottom of the pan.
• Using a handheld or a stand mixer, beat the cream cheese until smooth and no lumps remain. While mixing, add the sweetened condensed milk, eggs, lemon juice, almond extract, and flour. Mix until fully combined. Pour over crust.
• In a food processor or blender, puree the peaches. Stir in a pinch of salt. Using a tablespoon, drop spoonfuls of the peach puree over the top of the cream cheese mixture. Using a knife gently swirl the peaches through the filling to create a marbled look.
• Bake for 30 minutes or until the center is set. Remove from the oven and cool to room temperature before transferring to the refrigerator to chill throughout. Cut bars and serve chilled.

PEACHES 'N' CREAM PIE

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.

PEACHES AND CREAM CHEESECAKE

Steps:

• Beat flour, baking powder, salt, dry pudding, butter, milk and egg with an electric mixer for 2 minutes and pour into an 8-inch square or pie pan.
• Drain and save juice from sliced peaches.
• Arrange peaches over batter.
• Mix cream cheese, sugar and peach juice.
• Beat until smooth.
• Spoon over the top, keeping 1 inch from edges.
• Mix sugar and cinnamon and sprinkle over the top.
• Bake at 350°F for 30 to 35 minutes.

PEACHES & CREAM PIE

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.

PEACHY CREAM PIE

Steps:

• In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; whisk in gelatin until dissolved. Add peaches. Refrigerate until slightly thickened, about 20 minutes. , In a large bowl, beat cream cheese, confectioners' sugar and milk until smooth. Fold in whipped topping. Spoon into crust. Spoon gelatin mixture over cream cheese layer. Refrigerate until set, about 3 hours.

CREAM CHEESE PIE TOPPED WITH PEACHES AND BLACKBERRIES

Steps:

• Make crust:
• Preheat oven to 325°F. Butter 10-inch-diameter glass pie dish. Blend butter and extract in medium bowl. Mix in crumbs. Press crumb mixture over bottom and up sides of prepared dish. Bake crust until just golden, about 8 minutes. Cool crust completely.
• Make filling and topping:
• Blend cream cheese in processor until smooth. Add sugar, cream, vanilla extract and almond extract and blend until very smooth, occasionally scraping down sides of bowl. Spread filling in prepared crust. Refrigerate until filling is firm, about 2 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
• Arrange peach slices around edge of pie. Arrange blackberries in center. Brush warm jam lightly over fruit to glaze. Refrigerate pie up to 3 hours.

PEACHES AND CREAM PIE

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.

PEACHES AND CREAM PIE

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.

SUNNY PEACHES & CREAM PIE

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.

AWARD WINNING PEACHES AND CREAM PIE

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.

PEACH AND CREAM CHEESE TORTE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• To make the crust, mix butter, 1/3 cup sugar, flour, pecans and 1/2 teaspoon vanilla extract in a bowl. Press into the bottom of a 10-inch pie plate.
• Bake the crust in preheated oven for 5 minutes. Remove and allow to cool.
• Meanwhile, beat the cream cheese, egg, almond extract, 1/4 cup sugar, and 1/2 teaspoon vanilla extract in a bowl until smooth. Gently fold the peach slices into the cream cheese mixture. Spread the filling over the cooled crust. Sprinkle the cinnamon over the top.
• Bake in preheated oven for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue to cook for 20 to 25 minutes more.

PEACHES AND CREAM PIE

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.

PEACHES 'N' CREAM PIZZA

Steps:

• Separate crescent dough into eight triangles. Press onto a greased 12-in. pizza pan; seal seams. Bake at 375° for 8-10 minutes or until edges are golden. Cool slightly on a wire rack. , In a small bowl, beat the cream cheese, sugar and extract until smooth. Spread over crust. Top with pie filling. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over peaches. Top with almonds. Bake for 20-25 minutes or until golden brown. Cool. Cut into wedges. Refrigerate leftovers.