Fresh and Creamy Peach Pie Recipe

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Fresh and Creamy Peach Pie Recipe
Fresh and Creamy Peach Pie Recipe photo by Taste of Home
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Fresh and Creamy Peach Pie Recipe

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5 1
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"This pie always receives rave reviews and is especially good when peaches are in season," says Mary Ann Bostic of Sinks Grove, West Virginia.
Recommended: 22 Best Summer Pies
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min.

Ingredients

  • Pastry for double-crust pie (9 inches)
  • 3/4 cup plus 1 tablespoon sugar, divided
  • 3 tablespoons cornstarch
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 4 tablespoons heavy whipping cream, divided
  • 1 tablespoon lemon juice
  • 1/2 teaspoon almond extract
  • 7 cups sliced peeled peaches (about 7 medium)

Directions

Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Set aside. In a bowl, combine 3/4 cup sugar, cornstarch, nutmeg, ginger and cinnamon; stir in 3 tablespoons cream, lemon juice and extract. Add the peaches; toss gently. Pour into the crust.
Roll out remaining pastry to fit top of pie; make decorative cutouts in pastry. Place top crust over filling; trim, seal and flute edges. Brush pastry and cutouts with remaining cream. Place cutouts on top of pie; sprinkle with remaining sugar.
Cover edges loosely with foil. Bake at 400° for 40 minutes. Remove foil; bake 8-12 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Refrigerate leftovers. Yield: 6-8 servings.
Originally published as Creamy Peach Pie in Taste of Home August/September 2003, p49

Nutritional Facts

1 slice: 423 calories, 17g fat (8g saturated fat), 20mg cholesterol, 203mg sodium, 66g carbohydrate (35g sugars, 3g fiber), 3g protein.

  • Pastry for double-crust pie (9 inches)
  • 3/4 cup plus 1 tablespoon sugar, divided
  • 3 tablespoons cornstarch
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 4 tablespoons heavy whipping cream, divided
  • 1 tablespoon lemon juice
  • 1/2 teaspoon almond extract
  • 7 cups sliced peeled peaches (about 7 medium)
  1. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Set aside. In a bowl, combine 3/4 cup sugar, cornstarch, nutmeg, ginger and cinnamon; stir in 3 tablespoons cream, lemon juice and extract. Add the peaches; toss gently. Pour into the crust.
  2. Roll out remaining pastry to fit top of pie; make decorative cutouts in pastry. Place top crust over filling; trim, seal and flute edges. Brush pastry and cutouts with remaining cream. Place cutouts on top of pie; sprinkle with remaining sugar.
  3. Cover edges loosely with foil. Bake at 400° for 40 minutes. Remove foil; bake 8-12 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Refrigerate leftovers. Yield: 6-8 servings.
Originally published as Creamy Peach Pie in Taste of Home August/September 2003, p49

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