1 9 inch pie crust 3 1/2 cups fresh peaches -- peeled and sliced 1/2 cup sugar 1/2 teaspoon ground cinnamon 1 dash ground nutmeg 3 tablespoons tapioca half and half 1. Mix sliced peaches with sugar, spices and tapioca. Place in pie shell. 2. Place shell on a cookie sheet and pour half and half over fruit until shell is 3/4 full. 3. Bake in preheated 400-degree oven for 10 minutes. Reduce temperature to 350 degrees and continue baking for 45-50 minutes longer. Serve hot or warm.
How To make Peaches and Cream Pie's Videos
No Bake Peaches & Cream Pie Recipe
Loaded with fresh peaches, our No Bake Peaches & Cream Pie is quick, easy and perfect for summer. Enjoy frozen as an ice-box pie or refrigerated for a light and fluffy chiffon pie.
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Vintage Recipe- Peaches & Cream Pie
Who wants pie? I thought it would be fun to break out my 1955 Cooking Magic cookbooks and try a new recipe. I will list the entire recipe below. This was a bit of a challenge for me, and my first attempt at the crust was a total fail. However, I did tweak my method and try again and it worked much better on my second try. Please make sure and tag me if you try this fun vintage recipe. I'd love to see your pies! I really enjoyed this pie, and my family ate the whole thing! Pastry Crust- Set out 8-9 inch pie pan sift together 1 cup sifted flour 1/2 tsp salt Cut in with pastry blender or two knives until pieces are the size of small peas. 1/3 cup lard, vegetable shortening, or all-purpose shortening Sprinkle gradually 2 1/2 TBSP cold water Bake at 450 for 10-15 min until light golden brown
Peaches & Cream Pie set aside and drain thoroughly 1-2 cans of peach halves sift together- 1/4 cup sugar 1/4 cup flour 1/2 tsp cinnamon Sprinkle 2/3 of dry ingredients evenly over bottom of pastry shell. Place thoroughly drained peach halves in pastry shell, cut-side up; do not overlap. Sprinkle remaining dry ingredients over peaches. Spread evenly over peaches: 2 cups thick sour cream mix together and sprinkle over cream: 2 TBSP sugar 1/2 tsp cinnamon Bake at 450 for 20 minutes. Serve pie slightly warm.
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Grandma Betty’s Peaches ‘n’ Cream Pie
This is seriously amazing. And easy.
1 single pie crust 4 peaches, sliced ⅔ c. sugar 4 Tbsp. flour ½ tsp. salt ½ tsp. cinnamon 1 c. heavy cream
Place crust in a pie pan and top with sliced peaches. Mix sugar, flour, salt, cinnamon and cream together in a bowl and pour over peaches. Bake at 400° for 35 - 40 minutes.
Good Food, Good Life, 365 - Peaches and Cream Pie
Originally aired August 24, 2022 on Lakeland News
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HOW TO MAKE PEACHES AND CREAM PIE RECIPE (no-bake) - Alice Contesini
Hello everyone welcome back to my channel! Don't forget to like, subscribe and ring the bell to get notify every time I upload a new video! Enjoy this delicious treat!
Just Peaches and Cream Pie Recipe (Jello Peach Pie)
My boys requested another round of fresh peach pies before they head back to college. Since it is such an easy, as well as tasty treat and it is peach season, I decided to take you all along for the ride. The recipe is below. In the video I am actually making two pies. The recipe below is for one pie and the original recipe called for only two cups of peaches, but I have always used 4 cups of peaches for each pie. I hope you all enjoy this wonderful dessert as much as we do. We always look forward to peach season for this reason.
Just Peaches and Cream Pie ¾ cup sugar 3 T. Cornstarch 1 Cup boiling water 1 3oz. package peach flavored gelatin 2 C. fresh sliced peaches ( I double this amount) 1 9 inch ready made pie crust shortbread flavor (sub graham cracker if you can’t find)
Redy whip topping.
Combine sugar, cornstarch and boiling water in sauce pan: cook over med heat, stirring occasionally, until thickened (about 12-15 mins). Remove from heat; cool until lukewarm. Add peaches to gelatin, and pour into pie shell. Chill. Top with ready whip before serving.