Best 4 Old Fashioned Peach Cream Pie Recipes
Indulge in a taste of nostalgia with our classic Old Fashioned Peach Cream Pie recipe. This delectable dessert, a true testament to Southern charm, features a flaky, buttery crust filled with a luscious, velvety peach filling and topped with a creamy, dreamy whipped cream. With its delightful combination of sweet and tart flavors, this pie is sure to evoke memories of simpler times.
In this comprehensive guide, you'll find not just one, but three tempting variations of this timeless dessert:
1. **Old Fashioned Peach Cream Pie:** Embark on a culinary journey with our original recipe, where fresh, ripe peaches are lovingly enveloped in a creamy custard filling, nestled within a golden crust.
2. **Easy Peach Cream Pie:** Experience the convenience of our simplified version, featuring a pre-made pie crust and a delectable filling made with canned peaches and a creamy mixture.
3. **No-Bake Peach Cream Pie:** Delight in the ease of our no-bake option, where a graham cracker crust serves as the foundation for a creamy peach filling, topped with fluffy whipped cream.
Whether you're a seasoned baker or a novice in the kitchen, our detailed instructions and helpful tips will guide you effortlessly through the process of creating these delightful peach cream pies. So gather your ingredients, preheat your oven, and prepare to embark on a sweet adventure that will leave your taste buds craving more.
OLD FASHIONED PEACHES AND CREAM PIE
This is a decadent and delicious summer pie using fresh sunny peaches.
Provided by Loaves and Dishes
Categories Dessert
Time 1h10m
Number Of Ingredients 15
Steps:
- Preheat the oven to 425. Unroll the premade pie crust and press into a deep dish pie plate. Flute the edges. Peel and slice the peaches. In a large bowl mix together the sliced peaches, sugar, nutmeg, cinnamon, flour, sour cream, vanilla and almond.
- Spoon the peach filling into the pie crust. Spread around well. In a medium sized bowl, mix the crumb topping ingredients together. Mix well until has a crumb like appearance.
- Pour the crumb topping onto the peach filling and gently spread around.
- Place in the oven and on the shelf below, place a cookie sheet to catch the drips. Bake at 425 for 15 minutes. Reduce the oven heat to 350 and bake for another 35-45 minutes. The pie is done when you can see it bubbling and the crust becomes browned. Remove from the oven and allow to cool completely before serving. Refrigerate once cooled. Is AWESOME with vanilla icecream.
Nutrition Facts : Calories 300 kcal, ServingSize 1 serving
EASY PEACH CREAM PIE
I got this recipe while living in Utah. Now I always use Utah peaches to make this delicious, creamy dessert-they're the best ones that I've ever tasted, and they certainly represent our region of the country.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 390 calories, Fat 19g fat (10g saturated fat), Cholesterol 99mg cholesterol, Sodium 146mg sodium, Carbohydrate 51g carbohydrate (34g sugars, Fiber 2g fiber), Protein 4g protein.
PEACH PIE THE OLD FASHIONED TWO CRUST WAY
This is a simple, quick, old fashioned, baked, two crust peach pie made with fresh peaches and simple ingredients. It's great during summer peach season.
Provided by BERNIERONE
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F (220 degrees C).
- Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
- Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
- Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.
Nutrition Facts : Calories 427.8 calories, Carbohydrate 58.6 g, Cholesterol 30.9 mg, Fat 19.8 g, Fiber 2.1 g, Protein 4.7 g, SaturatedFat 6.1 g, Sodium 358.3 mg, Sugar 30.1 g
OLD-FASHIONED PEACH PIE
This is a variation on a pie recipe from a Farmer's cookbook I got years ago. If you can buy fresh peaches in bulk in the summer, as we can here in Colorado, you must make this pie. To easily peel peaches, cut "x's" in their bottoms, drop in boiling water for 1 minute, then plunge into an ice-water bath. The skins will peel right off. (This works great for tomatoes too.)
Provided by PainterCook
Categories Dessert
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Line a 9" pastry dish with one of the crusts.
- Combine sugar, flour, nutmeg and salt and whisk to blend. Add this to the peaches. Sprinkle on lemon juice and almond extract.
- Pour into the pastry-lined pan. Dot with butter.
- Adjust top crust, crimp edges and cut steam vents, or use a lattice top.
- Bake for 40-45 minutes, or until crust is browned and peaches are tender.
Nutrition Facts : Calories 418.2, Fat 18.1, SaturatedFat 4.5, Cholesterol 10.2, Sodium 348.5, Carbohydrate 62.5, Fiber 2.7, Sugar 37, Protein 3.6
Tips:
- Choose ripe, juicy peaches for the best flavor.
- If you don't have fresh peaches, you can use frozen or canned peaches. Just be sure to drain the canned peaches well before using them.
- For a creamier filling, use heavy cream instead of milk.
- If you don't have time to make a homemade pie crust, you can use a store-bought one.
- To prevent the pie crust from getting soggy, pre-bake it for 10-15 minutes before filling it.
- Serve the pie chilled or at room temperature.
Conclusion:
Old-fashioned peach cream pie is a classic summer dessert that is easy to make and always a crowd-pleaser. With its sweet, creamy filling and flaky crust, this pie is sure to be a hit at your next gathering. So next time you have a craving for something sweet, give this recipe a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
