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.
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
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Beat 1 cup heavy cream, 2 teaspoons vanilla extract and 2 teaspoons confectioners' sugar until soft peaks form. Spoon jarred peaches and some of the juice into bowls. Top with the whipped cream and blackberries.
BOOZY PEACHES AND CREAM
Steps:
- Toss 3 sliced peaches with 1 tablespoon brown sugar and 1/2 teaspoon vanilla extract; set aside until juicy, about 30 minutes. Whip 1 cup heavy cream until it thickens, then beat in 4 teaspoons brown sugar. Add 4 teaspoons bourbon and beat until soft peaks form. Layer the peaches and cream in dessert glasses; top with toasted pecans.
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
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 '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
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
ORCHARD PEACH PIE
Instead of making another apple pie, try this simple and sweet peach version instead. This seemed like a really quick and tasty way to make a peach pie!
Provided by Nana Lee
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F
- Drain fruit reserving 1 cup syrup.
- Dissolve cornstarch in fruit syrup in saucepan on your stovetop.
- Add cinnamon, nutmeg and sugar, to taste.
- Cook, stirring constantly, until thickened and translucent. Stir in fruit.
- Prepare piecrusts.
- Place bottom crust in pie plate and spoon in fruit mixture.
- Place top crust over fruit; seal and flute edges.
- Make slits in top crust for venting.
- Bake on lower oven rack, 25 minutes or until golden brown.
- Serve with vanilla ice cream or whipped cream, if desired.
Nutrition Facts : Calories 368.3, Fat 20, SaturatedFat 5, Sodium 316.9, Carbohydrate 44.2, Fiber 3.9, Sugar 12.7, Protein 4.5
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 'N CREAM ICEBOX PIE
Lots of peachy flavor in this easy no-bake icebox pie! Best made with fresh peaches but other fresh, frozen or canned fruit is good too. Pie may be refrigerated for at least three hours and then served--but it's firmer and easier to slice if made ahead and frozen, then defrosted for 10 to 15 minutes prior to slicing.
Provided by BecR2400
Categories Cheesecake
Time 10m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In medium mixing bowl, beat cream cheese until smooth.
- Add condensed milk and blend well.
- Add lemon juice and the vanilla extract. Blend well to combine.
- Pour into premade pie shell.
- Cover and refrigerate pie for at least three hours, or freeze.
- (Note: The pie will slice best if made ahead then frozen overnight or until serving time. Pie may be frozen with or without the peach topping. Defrost for 10 to 15 minutes prior to slicing).
- Peach Topping:.
- In a medium bowl, stir the sliced peaches with marmalade and cinnamon. Top pie with the peach mixture.
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 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
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