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.
IMPOSSIBLE PEACHES AND CREAM PIE
Make and share this Impossible Peaches and Cream Pie recipe from Food.com.
Provided by mer5901
Categories Low Protein
Time 55m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees F.
- Grease 10 inch pie plate.
- Pat peach slices dry; place in plate.
- Beat remaining ingredients except streusel and cream until smooth, 15 seconds in blender on high. Pour into plate.
- Sprinkle with streusel.
- Bake until knife inserted in center comes out clean, 40-45 minutes.
- Top each serving with whipped cream.
Nutrition Facts : Calories 379.1, Fat 19.3, SaturatedFat 9, Cholesterol 97.7, Sodium 234.1, Carbohydrate 49.1, Fiber 3.7, Sugar 38.2, Protein 6.1
PEACHES & CREAM PIE
When fresh peaches are available, I make this pie all the time. My husband and I periodically sponsor a dessert party for our friends, and the peach cream pie remains a favorite.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 288 calories, Fat 14g fat (7g saturated fat), Cholesterol 80mg cholesterol, Sodium 153mg sodium, Carbohydrate 35g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
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
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
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.
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.
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 PIE
This recipe is different than any other peaches and cream pies I have read on zaar. It is delicious. Cook time is for the glaze and the passive time is for slicing the peaches and cool time for glaze. This pie is fairly quick to make. I just made this pie again (July 2007), this time I cut the water back to 1/4 cup and used all Splenda. I liked the glaze better this time. It held its shape better and didn't run everywhere. The glaze was "cloudy" looking instead of a more clear look, I think because of the Splenda.
Provided by knobbyknee
Categories Pie
Time 30m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Glaze: Mix the sugar and cornstarch in saucepan until lump free. Add the water and pureed peach. Bring to a boil, stirring constantly (over medium-high heat). Once at a boil, continue to cook for one more minute at the same temperature. Allow to thicken and cool.
- Cream Cheese Layer: Mix cream cheese and butter until incorporated. Slowly add the sugar and vanilla. Mix until smooth.
- Making the Pie: Using your favorite already baked pie crust, spread the cream cheese mixture evenly into the crust. Mix the glaze with the 5-6 sliced peaches and pour onto the cream cheese layer. Cover with whipped cream, or Cool Whip if desired.
- My recipe only says to "serve within a few hours", but I think that if you place it in the fridge it will hold together better (I have not tried it yet, let me know if you have any success). It is messy to cut, doesn't hold it's shape.
Nutrition Facts : Calories 343.2, Fat 10.8, SaturatedFat 6.7, Cholesterol 31.4, Sodium 85.2, Carbohydrate 61.8, Fiber 1.5, Sugar 56.3, Protein 2.4
FRESH PEACHES AND CREAM RUSTIC PIE
Make and share this Fresh Peaches and Cream Rustic Pie recipe from Food.com.
Provided by Food.com
Categories Pie
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Filling:.
- 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.
- Perfect Pie Dough:.
- 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.
- Cook's Notes:.
- The same recipe can be made in individual serving sizes.
- Pate Sucree (sweet dough):.
- Add 3 tablespoons sugar and 1/2 teaspoon pure vanilla extract to the original recipe.
- Savory Dough:.
- Add 1/4 cup grated cheese to the original recipe.
- Nutty Dough:.
- Reduce the flour to 1 cup and add 1/2 cup roasted pulverized nuts. (recommended: almonds, pecans, walnuts, etc.).
- Blind Baking (Method):.
- Roll out the chilled pie dough to fit a 9-inch pie plate. Transfer the dough to the pie plate pressing the dough lightly into the plate and then trim the edges. Dock the dough with the tongs of a fork evenly over the bottom of the pie plate. Line the docked dough with aluminum foil and fill with pie weights or dried beans. Bake the pie crust in a 425 degree F oven until the edges are brown and golden. Bake 15 minutes with pie weights. Remove the crust from the oven and remove the pie weights. Return the crust to the oven to finish baking for another 5 minutes.
Nutrition Facts : Calories 533.2, Fat 31.3, SaturatedFat 17.4, Cholesterol 97.1, Sodium 293.1, Carbohydrate 58.6, Fiber 2.9, Sugar 24.5, Protein 6.5
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 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.
PEACHES AND CREAM
Make and share this Peaches and Cream recipe from Food.com.
Provided by taillightsinsightbb
Categories Dessert
Time 10m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Place sliced peach in a small serving dish.
- Sprinkle with brown sugar and spoon sour cream on top.
- Sprinkle with pecans.
Nutrition Facts : Calories 238.1, Fat 16.6, SaturatedFat 4.7, Cholesterol 12.7, Sodium 17, Carbohydrate 22.6, Fiber 3.7, Sugar 18.2, Protein 3.6
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
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