Peaches Creamy Dreamy Pie Recipes

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.

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.

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.

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.

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.

Steps:

• Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish, and line with parchment paper so that there is a 2-inch overhang on the two long sides.
• Prepare the crust: In a food processor, pulse together graham crackers, pecans, butter and salt until the mixture feels damp and sandy. Pour into the prepared pan and press it down into an even layer.
• Bake until firm and slightly darker in color, 12 to 14 minutes. Transfer to a rack and reduce the oven temperature to 325 degrees. You can bake the crust up to 6 hours ahead, or use it while it's still hot.
• Make the filling: Wipe out the food processor, then add cream cheese, cream and ½ cup sugar, and process until very smooth. Add eggs, lemon zest, vanilla and salt, and process until well combined. Pour the cream cheese mixture onto the crust.
• Put the peaches into a medium pot and taste one. If it's very sweet, add 1 tablespoon sugar. If it's on the tart side, add 2 tablespoons sugar. Add lemon juice and bring to a simmer. Cook, stirring once or twice, until the sugar dissolves, 2 to 3 minutes. Spoon peaches and their liquid gently over the cream filling.
• Bake until set and firm, 40 to 50 minutes. Transfer to a wire rack to cool completely, then chill in the refrigerator for at least 2 hours before cutting and serving. Bars can be made up to 1 day in advance, and will keep in an airtight container in the refrigerator for a few days. Serve directly from the fridge.

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.

Steps:

• In a medium bowl dissolve the peach jello in the boiling water, stirring well until fully dissolved. Add the cold water, stirring well. When ice is melted, then fold in the cool whip. Do not over mix, do not use FROZEN cool whip or the pie will NOT set up.
• Add about 1/2 c. well drained, diced pieces into the filling mix. Spoon into a graham cracker crust. Cover and place in the fridge for at least an hour prior to serving. Serve with additional sliced peaches on the top.

Steps:

• Combine the milk& lemon juice.
• Stir until it has thickened.
• Fold in 1 cup of the peaches,combining well.
• Pour into pie shell.
• Spread whipped cream over mixture.
• Place remaining sliced peaches over whipped topping.
• Let chill before serving.

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.