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Peaches and Cream Pie

Source: Nathalie Dupree
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Rating: 4.5   Reviews: 6 See Reviews
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Active Time:  10 Minutes
Total Time:  55 Minutes
  Serves 8
A friend who came to dinner the other day described this as peach crème brulee in a crust. Well, not exactly, but it is rich and creamy and the sides caramelize a bit, making it a luxurious experience. Since it has no eggs, it does not need to be kept refrigerated for a picnic or covered dish meal, which is an added bonus.
3/4 cup sugar
1/2 cup all-purpose flour
1 unbaked 9-inch pie shell
2 cups sliced fresh or frozen pitted peaches, defrosted
1 cup heavy cream
Preheat the oven to 350 degrees F. Mix sugar and flour in medium bowl. Sprinkle 1/3 of flour mixture into pie shell. Add peaches and sprinkle with remaining sugar-flour mixture. Pour heavy cream over fillings. Gently stir peaches to cover them completely with cream.

Bake until peaches are tender and crust is golden, about 45 minutes. Serve hot or cool on rack.

TO FREEZE PEACHES: Fill large bowl halfway with ice water; add a few lemon slices. Cook peaches in large pot of boiling water until peels begin to loosen, about 2 minutes. Using slotted spoon, transfer peaches to large bowl of lemon ice water. Using sharp knife, cut peaches in half and remove pits. Cut peaches into wedges, then rinse in lemon ice water. Drain peaches and pat dry.

Arrange peaches in single layer on baking sheet lined with plastic wrap. Transfer baking sheet to freezer. Freeze until peaches are frozen solid. Enclose frozen peaches in resealable plastic bag. Remove individual peach wedges as desired.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Peaches 'n' Cream: Sweet Summer Dessert Combo
 Signature Peach Pies
 Cream Pies
Nutrition Facts per Serving
Yield:   Serves 8
Calories: 303
Fat. Total: 16g
Fiber: 1g
Carbohydrates, Total: 38g
Sodium: 114mg
% Cal. from Fat: 48%
Cholesterol: 41mg
Protein: 2g
Spotlight Recipe Review See all 6 reviews »

Rating: 5
by: Lisa, ND Reviewed: 09/08/2006
I found this recipe several years ago after buying a bunch of peaches. It's so easy and tastes WONDERFUL. I've shared the recipe with my coworkers, who also make this pie every year.
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