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
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.
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 '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 'N' CREAM PIZZA
"With a crispy crust, this sweet pizza is topped with almond-flavored cream cheese and a tantalizing peach-pie filling," writes Linda Patrick of Houston, Texas. "I get rave reviews every time I serve it."
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12-16 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 227 calories, Fat 12g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 183mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
PEACHES 'N CREAM
For moms and daughters who want to bond in the kitchen, start with seasonal fruit and cream to plate up in simple, refreshing ways. -Dorit Ritter-Haddad, Livingston, New Jersey
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, beat cream until it begins to thicken. Add vanilla; beat until soft peaks form. Arrange fruit on a platter; top with whipped cream. Sprinkle with brown sugar.
Nutrition Facts : Calories 336 calories, Fat 22g fat (14g saturated fat), Cholesterol 82mg cholesterol, Sodium 29mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 3g fiber), Protein 3g protein.
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 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
More about "peaches n cream pie recipes"
PEACHES ‘N’ CREAM PIE - GRIT
From grit.com
INCREDIBLE PEACHES AND CREAM PIE - BUNNY'S WARM OVEN
From bunnyswarmoven.net
MILK.ORG | PEACHES AND CREAM FROZEN PIE
From new.milk.org
PEACHES AND CREAM SLAB PIE - HOUSE OF NASH EATS
From houseofnasheats.com
PEACHES 'N CREME PIE RECIPE | MYRECIPES
From myrecipes.com
PEACHES & CREAM "PIE" - CAULIPOWER
From eatcaulipower.com
NO-BAKE PEACHES AND CREAM PIE - THE TIMELESS BAKER
From thetimelessbaker.com
PEACHES AND CREAM PIE | CANADIAN LIVING
From canadianliving.com
15 BEST PEACHES AND CREAM RECIPES - DESSERT RECIPES WITH ... - DELISH
From delish.com
FRESH PEACHES AND CREAM PIE RECIPE - SIX SISTERS' STUFF
From sixsistersstuff.com
PEACHES AND CREAM PIE (FROM COOK'S COUNTRY MAGAZINE)
From livestrong.com
THE BEST PEACHES AND CREAM PIE | GRITSANDPINECONES.COM
From gritsandpinecones.com
PEACHES ‘N CREAM PIE - CAN'T STAY OUT OF THE KITCHEN
From cantstayoutofthekitchen.com
PEACHES AND CREAM PIE RECIPE - THE SPRUCE EATS
From thespruceeats.com
PEACHES AND CREAM PIE - THE CAREFREE KITCHEN
From thecarefreekitchen.com
PEACHES AND CREAM PIE - MOSTLY HOMEMADE MOM
From mostlyhomemademom.com
PEACHES 'N CREAM PIE (VEGAN & PALEO) - PRETTY PIES
From prettypies.com
PEACHES 'N CREAM PIE RECIPE - FOOD NEWS
From foodnewsnews.com
PEACHES ‘N’ CREAM PIE - PLAIN.RECIPES
From plain.recipes
PEACHES ‘N CREAM PIE - FOODMAYHEM
From foodmayhem.com
PEACHES AND CREAM PIE - SHAE MAKES
From shaemakes.com
PEACHES & CREAM PIE RECIPE | MYRECIPES
From myrecipes.com
VINTAGE RECIPE- PEACHES & CREAM PIE - YOUTUBE
From youtube.com
FRESH PEACHES 'N CREAM PIE - THE CRAFTING CHICKS
From thecraftingchicks.com
PEACHES AND CREAM PIE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
OLD FASHIONED PEACHES AND CREAM PIE - LOAVES AND DISHES
From loavesanddishes.net
PEACHES N' CREAM PIE RECIPES - FABULESSLY FRUGAL
From fabulesslyfrugal.com
PEACHES AND CREAM PIE RECIPE WITH SOUR CREAM - DAISY BRAND
From daisybrand.com
NO BAKE PEACHES AND CREAM PIE - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
OLD-FASHIONED PEACHES AND CREAM RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
PEACHES AND CREAM "PIE" - CAULIPOWER
From eatcaulipower.ca
PEACHES + CREAM PIE – LOST RECIPES FOUND
From lostrecipesfound.com
PEACHES AND CREAM PIE | RECIPE | RECIPES, PEACH CREAM PIES, PEACH …
From pinterest.com
PEACHES AND CREAM PIE {QUICK AND EASY} - COOKING WITH KARLI
From cookingwithkarli.com
HOW TO MAKE THE WORLD’S EASIEST PEACHES AND CREAM PIE
From tastefullyeclectic.com
PEACHES N CREAM PIE | VEGWEB.COM, THE WORLD'S LARGEST …
From vegweb.com
You'll also love