This is a sinfully delicious homemade peaches and cream pie recipe. This peach pie is out of this world. Peaches really remind me of summer. Taking a bite out of one and the juice in running down your arm. So good.
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1 unbaked homemade pie crust
3 cups of fresh peaches, peeled and chopped
1 cup white sugar
1/3 cup flour
1/8 tsp salt
2 eggs, beaten
1/2 cup sour cream
1/2 cup white sugar
1/2 cup flour
1/4 cup butter
1 fresh peach, sliced for garnish
PREHEAT oven to 350 degrees.
Place the peaches in the pie crust. In a bowl, mix 1 cup sugar, 1/3 cup flour and salt. Next, add the eggs and sour cream. Beat well and spoon this mixture over the peaches.
In another bowl, combine 1/2 cup sugar, 1/2 cup flour and 1/4 cup of butter until this mixture resembles coarse meal. Sprinkle this topping over the pie. Bake for 60 minutes, or until the pie is golden brown. Garnish with fresh peaches and serve with whipped cream. Refrigerate leftovers.
Here's another peaches and cream pie recipe to try.
RECIPE FOR PEACHES AND CREAM PIE
1 cup brown sugar, packed
1/4 cup flour
1 TBS quick cooking tapioca
dash of salt
1 cup heavy whipping cream
1/2 tsp pure vanilla extract
4 cups fresh or frozen peaches, sliced
two 9" homemade pie crusts
PREHEAT oven to 450 degrees. Place first crust in 9" pie plate and make lattice out of the second crust; set aside
In a bowl, combine the brown sugar, flour, tapioca and salt; mix well. Set aside 2 tablespoons of cream.
Combine remaining whipping cream with the vanilla and add to the sugar mixture. Add peaches and toss to coat. Let stand for 15 minutes.
Pour peach mixture into pie plate and top with lattice strips; sealing and fluting the edges. Brush with reserved cream and sprinkle with white sugar.
Bake for 15 minutes and reduce temperature to 350 degrees. Bake another 45 minutes or until golden brown and bubbly.
We are going from peaches and cream pie recipe to a wonderful peach pie.
HOMEMADE PEACH PIE FROM SCRATCH
1-1/2 cups flour
1/2 tsp salt
1/2 tsp baking powder
1/2 cup shortening
1/3 cup ice cold water
Mix the flour, salt and baking powder together. Cut in the shortening with a pastry blender. Add the ice cold water a little at a time, using just enough to bind the mixture so the dough can be patted to form a ball. Handle this as little as possible.
Form two thirds of the dough into a round disk and place on a lightly flour board. Save the remaining dough for the top crust. Roll the dough from the center outward with a light even pressure to form a circle about 1/8" thick and an inch larger than the pie plate.
Fold in half and lift gently into pie plate. Unfold and fit loosely in place; do not stretch the dough. Trim edges leaving 1/4 to 1/2" extra all the way around. Heap with the peach filling.
Roll out the top crust and fold in half and place over pie filling. Cut slits in it to allow steam to escape. Brush the edges of the bottom crust with water, and fit the top crust over the filling and lightly press top edges together. Trim edges evenly and flute.
5 cups of fresh peaches, sliced
1 cup white sugar
1/3 to 1/2 cup flour
1/2 tsp cinnamon
2 TBS butter
2 TBS sugar
PREHEAT oven to 425 degrees.
Stir together the flour, 1 cup of white sugar and cinnamon; set aside. Wash, peel and slice the fresh peaches and add to the flour mixture. Place mixture in the pie plate over the crust.
Seal with the top crust. (See above directions) Sprinkle the top with the 2 TBS sugar. Cover the crust edges with foil and remove the foil during the last 15 minutes of baking.
Bake 35-45 minutes or until crust is brown, and juice begins to
bubble through the slits in the crust. This pie may be frozen for
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