Best 7 Easy Peach Pie Recipes

EASY PEACH CREAM PIE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Arrange peaches in crust. In a small bowl, whisk eggs, sugar, flour and salt. Whisk in cream and vanilla until blended; pour over peaches. , Bake until center is almost set, 40-50 minutes. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Serve warm; or, for firmer pie, chill before serving. Refrigerate leftovers.

EASY PEACH PIE

Steps:

• Arrange peaches in the pastry shell. In a small bowl, combine sugar, flour and salt; stir in cream until smooth. Pour over peaches. , Bake at 400° for 40-45 minutes or until filling is almost set. Serve warm or cold. Refrigerate leftovers.

EASY FRENCH PEACH PIE

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Press pie pastry into a 9-inch pie pan.
• Fill prepared pie crust with peaches. Mix sugar, egg, flour, butter, and cinnamon together in a bowl; pour over peaches.
• Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C); bake until peach filling is bubbling and crust is lightly browned, 40 to 45 minutes.

IMPOSSIBLY EASY PEACH AND RASPBERRY PIE

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray (without flour).
• In medium bowl, stir peaches, cinnamon and nutmeg. Spoon mixture into pie plate; sprinkle with raspberries. In small bowl, stir 1/2 cup Bisquick mix, the whipping cream, 2/3 cup sugar, the eggs and almond extract until smooth. Pour mixture over fruit. Bake 10 minutes.
• Meanwhile, in another small bowl, stir 2 tablespoons Bisquick mix and 1/4 cup sugar. Cut in 2 tablespoons butter, with pastry blender or fork, until crumbly. Stir in almonds. Sprinkle topping over pie.
• Bake 30 to 35 minutes longer or until knife inserted in center comes out clean and topping is golden brown. Cool on cooling rack at least 1 hour before serving. Store covered in refrigerator.

EASY NO BAKE PEACH PIE

Steps:

• Slice the peaches into a bowl and sprinkle with sugar to bring out the juice. Put peaches and juice into a blender or food processor to liquefy.
• In a large bowl, mix sweetened condensed milk, lemon juice and whipped topping. Fold in peaches and mix thoroughly.
• Pour into pie crust(s) and freeze.
• Also try with fresh strawberries instead of peaches.
• To carry to a picnic other places you can freeze small slices of peach in ice cube trays and place around dish to keep cold and be decorative. Enjoy!

EASY PEACH PIE

Steps:

• Combine peaches and glaze in a mixing bowl. Let stand for a couple of minutes.
• Combine sugar and cream cheese. Mix with an electric mixer on high speed for one minute. Gradually add in the nondairy whipped topping, and mix on medium speed until you have a smooth consistency. Poor mixture into pie shell. Pour peach mixture on top. Cover, and chill for 1 hour.

COOL 'N EASY PEACH PIE

Steps:

• 1. Slice 1 cup of peaches, refrigerate for later use. Chop remaining peaches, set aside. Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Add enough ice to cold water to make 1 cup. Add to gelatin, stir until slightly thickened. Remove any unmelted ice.
• 2. Whisk in cool whip. Stir in chopped peaches. Refrigerate 30 minutes or until mixture is very thick and will mound. Spoon into pie crust.
• 3. Refrigerate 6 hours or longer until firm. Top with remaining sliced peaches.