Best Creamy Peach Pie Recipes

FRESH AND CREAMY PEACH PIE

Steps:

• 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.

CREAMY OPEN-FACED PEACH PIE

Steps:

• Line a 9 or 10-inch deep-dish pie plate with prepared pastry.
• Brush beaten egg over the bottom and around the sides of the inside of the pastry (this will prevent a soggy crust).
• Toss the peaches with cinnamon and nutmeg, then place the sliced peaches onto the crust.
• In a bowl using an electric mixer cream butter with sugar and vanilla until fluffy.
• Add in egg and flour; beat until combined, then spread the mixture over the top of the peaches.
• Place the pie dish onto a a large piece of heavy-duty foil or onto a baking sheet (to catch any spills).
• Set oven rack to bottom position.
• Bake at 375°F for 1 hour.
• Let sit at room temperature for a minimum of 30 minutes or more before slicing.

BLACKBERRY PEACH DREAMY CREAMY PIE

Steps:

• 1. Preheat oven to 375. In a 9-inch pie plate, place one of the unrolled pie crusts. (They need to soften a bit at room temperature to make it easy to work with them. Instructions are on package.) I didn't have these crusts available from my small town grocer, so I purchased two ready-made deep dish pie crusts and used one of these as the bottom and one as the top crust.
• 2. Mix together the softened neufchatel cheese, sugar, egg, and vanilla until creamy. Pour into the unbaked pie crust.
• 3. In a medium sized bowl, place 1 1/2 cup of blackberries and 1 1/2 cup of peeled and sliced peaches. In a small bowl, mix the sugar and corn starch, and then pour this into the bowl of fruit and mix gently. Add the vanilla and pinch of cinnamon and mix gently.
• 4. Spoon this mixture over the top of the cream cheese filling in the pie plate.
• 5. Place top crust on. Press edges together to seal the top crust and bottom together. Cut off excess. (My mother would place remaining strips in a pan and salt lightly before baking them to make crackers.)
• 6. Spread out the melted butter on top of the pie crust and dust with the cinnamon and nutmeg mixed together.
• 7. Bake for 35 minutes. Crust will be golden brown. If you want a truly decadent dessert, serve with vanilla ice cream or whipped cream, but the neufchatel cream cheese makes it decadent-tasting already while keeping the fat content at a minimum. My inspiration was this recipe at the following address: http://allrecipes.com/recipe/blackberry-peach-pie/

CREAMY PEACH PIE

Steps:

• Place the unbaked pastry in a 9-inch glass pie plate; flute the edges as desired.
• Arrange the sliced peaches in the bottom of the pastry.
• In a medium bowl combine 1/2 cup white sugar, flour, cinnamon, salt and sour cream; whisk until smooth, then pour over the sliced peaches.
• Set oven to 425 degrees (lowest oven rack).
• Bake for 15 minutes, then reduce heat to 350 degrees and bake for about 35 minutes longer or until filling is set.
• Sprinkle the brown sugar over the hot filling and place under the broiler until melted.
• Cool slightly before serving.

LOW FAT LOW CALORIE CREAMY PEACH SILK PIE

Steps:

• Using a mixing bowl, dissolve jello in boiling water.
• Whisk in yogurt.
• Fold in Cool Whip.
• Pour into crust and refrigerate several hours or overnight.
• Fabulous!
• and just 3 Weight Watchers points.

CREAMY PEACH PIE

Steps:

• In a large bowl, dissolve gelatin in boiling water; stir in ice cream until melted and smooth. Add whipped topping. Fold in peaches. , Pour into pastry shell. Chill until firm, about 3 hours. Garnish with peaches and/or mint leaves if desired.

CREAMY PEACH PIE

Steps:

• Peel and slice peaches.
• Combine sugar, flour, salt and nutmeg. Add to the peaches and toss lightly. Turn out into pie shell. Pour whipping cream evenly over top.
• Bake in a preheated 400 degree F (205 degrees C) oven for 35-45 minutes or until firm and golden brown on top. Chill for several hours before serving.

CREAMY PEACH PIE

Steps:

• 1. Preheat oven to 350. Place pie crust into pie dish.
• 2. Peel and chunk fresh peaches and place into pie crust.
• 3. Combine 1/2 cup sugar, 1/2 cup brown sugar, 1/3 cup flour, salt and sour cream. Add in beaten eggs. Stir until well blended. Pour over peaches.
• 4. Combine 1/4 cup sugar, 1/4 cup brown sugar, 1/2 cup flour and cinnamon in a small bowl. With a fork slowly cut in butter a pat at a time until you get a crumbly mixture. Make sure the butter is cold. Sprinkle crumbly mixture over peaches and sour creme mixture.
• 5. Bake at 350 about one hour or until golden brown on top. Cool and refrigerate several hours before serving. Cool whip is yummy on top.

INDIANA CREAMY PEACH PIE

Steps:

• Preheat oven to 400°F.
• For crust, combine flour and salt and cut in butter.
• Press into a 9-inch pie pan.
• For filling, put peaches into a large bowl.
• Sprinkle with 1/4 cup sugar and set aside.
• In a smaller bowl, combine remaining sugar, 2 1/2 tablespoons flour, egg, salt, and vanilla.
• Fold in the sour cream.
• Stir mixture into peaches and pour into crust.
• Bake for 15 minutes.
• Reduce heat to 350°F degrees and bake for 20 minutes more.
• Combine all topping ingredients until crumbly.
• After baking at 350°F degrees for 20 minutes, sprinkle topping evenly over top.
• Bake for 10 minutes more at 400°F degrees.