Peaches 'N' Cream Pie Recipe
Peaches 'N' Cream Pie Recipe photo by Taste of Home

Peaches 'N' Cream Pie Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 25 min. + standing Bake: 50 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 25 min. + standing Bake: 50 min. + cooling
MAKES: 8 servings

Ingredients

  • Pastry for double-crust pie (9 inches)
  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • 1 tablespoon quick-cooking tapioca
  • Dash salt
  • 1 cup heavy whipping cream, divided
  • 1/4 teaspoon vanilla extract
  • 4 cups sliced fresh or frozen peaches, thawed
  • Additional sugar

Nutritional Facts

1 serving (1 slice) equals 497 calories, 25 g fat (13 g saturated fat), 51 mg cholesterol, 230 mg sodium, 66 g carbohydrate, 2 g fiber, 4 g protein.

Directions

  1. 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.
  2. 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.
  3. 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. Yield: 8 servings.
Originally published as Peaches 'N' Cream Pie in Country Woman July/August 2001, p29

Nutritional Facts

1 serving (1 slice) equals 497 calories, 25 g fat (13 g saturated fat), 51 mg cholesterol, 230 mg sodium, 66 g carbohydrate, 2 g fiber, 4 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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