How To make Peaches and Cream Pie 4

How to make Peaches And Cream Pie From Scratch

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This is a delicious tasting pie. Not hard to make. It's not too sweet or not sweet enough. It's a Goldie Locks pie....just right!! I know you'll love it!!!



4 cups fresh peaches all juices drained - set aside
1/2 cup heavy cream, set aside or half and half

Mix together:
3/4 cup sugar
1/2 cup flour AP or SR
1/2 tsp. salt
After you've sprinkled 1/3 of the sugar and flour mixture to the bottom of the unbaked pie crust ADD: approx.1/4 to 1/2 cup of preferably cream but I used half and half since I didn't have any cream. Add it to the remaining flour and sugar left in the bowl.
Mix those 3 ingredients of sugar, flour and salt together and put 1/3 of it in the bottom of an unbaked pie crust in a 9 pie pan. Mix the rest of the sugar & flour and cream mixture into the peaches and pour evenly on top of the sugar/flour mixture in the bottom of the unbaked pie crust. Roll out top crust and place on top of peaches. Cut slits in top of crust and brush with milk ...sprinkle with sugar. Bake in preheated 375 F oven 45 to 55 minutes or until top is a nice golden brown. Let cool 1 to 2 hours before slicing. Enjoy!!


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No-Bake Creamy Peach Pie | Easy dessert recipe | What to make if you don't have an oven

This easy, creamy, no-bake peach pie is the BEST! You will love it!

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missannieshomeandkitchen.com

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Peach Cream Pie

4-Ingredient Peaches and Cream Pie | Food Network

This easy four-ingredient pie is simply made for summer.

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4-Ingredient Peaches and Cream Pie
Recipe courtesy of Food Network Kitchen
Total: 3 hr 5 min
Active: 15 min
Yield: 6 to 8 servings
Level: Easy

Ingredients

1 refrigerated rolled pie crust (homemade or store-bought)
Two 8-ounce blocks cream cheese, at room temperature
1 cup confectioners' sugar
3 to 4 very ripe peaches, halved, pitted and cut into wedges

Directions

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.

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4-Ingredient Peaches and Cream Pie | Food Network

Peaches and Cream Pie From Scratch Recipe

This delicious pie is made with layers of peach pie filling and peach cream pudding. Made from canned peaches, this pie can be enjoyed any time of year.

Recipe as follows:

STEP ONE:
Crust:
2 packages of crushed graham crackers (18 whole graham cracker sheets)
1/2 cup powdered sugar
12 tablespoons melted butter
**mix all ingredients and press into a 9 or 10 deep dish pie plate

STEP TWO:
Peach Filling:
44 ounces canned peaches in peach juice (in most cases this is one large and one small can)
1/2 cup brown sugar
1/4 cup cornstarch
1/2 teaspoon cinnamon
**Pour canned peaches, including juice, into blender or large food processor. Blend or chop slighly so that peaches are still course in texture. Remove 4 cups worth of the chopped peaches, add to pot, then add brown sugar, cornstarch and cinnamon. Mix well and cook over medium heat until thickened. Set one cup aside for top layer.

STEP THREE:
Cream Pudding Filling:
Remaining canned peaches (approximately 1 1/4 cups)
1/4 cup brown sugar
3 tablespoons cornstarch
1 cup heavy cream
**Using the remaining peaches, add brown sugar, cornstarch and cream, puree everything together until smooth. Cook on low heat, about 10 minutes, until thickened but do not let boil.

STEP FOUR:
Assemble Pie:
**Pour 3 cups of peach filling into bottom. Add cream pudding layer on top. Refridgerate 8 hours or overnight. Add 1 cup of peach filling to top. Serve with whipped cream if desired. ENJOY!

Peaches and Cream Pie

In this video, you will see how to make a Peaches and Cream Pie.

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Ingredients:
2 pounds (908 g) fresh or frozen sliced peaches, thawed completely and drained if frozen

Cream Filling
2 eggs
1/2 cup (3 1/2 oz / 100 g) sugar
2 tablespoons (1/2 oz / 14 g) cornstarch
3/4 cup (6 fl. oz / 177 ml) heavy cream
1/8 teaspoon salt
3/4 teaspoon vanilla extract