Home > Recipes > Peaches & Cream Pie

Peaches & Cream Pie Recipe

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.

[X]

Rate Peaches & Cream Pie Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Peaches & Cream Pie Recipe

Prep: 25 min. Bake: 45 min. + cooling

Yield: 4 Servings

25 45 70

Ingredients

1 sheet refrigerated pie pastry
1 egg
1/2 cup half-and-half cream
1/4 cup sugar
1 tablespoon all-purpose flour
1 tablespoon butter, melted
2 cups sliced peeled fresh or frozen peaches, thawed

Directions

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. Yield: 4 servings.

Nutritional Facts 1 piece equals 288 calories, 14 g fat (7 g saturated fat), 80 mg cholesterol, 153 mg sodium, 35 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Peaches & Cream Pie in Reminisce Extra July 2009, p52