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Creamy Peach Pie

By: Mary Ann Bostic  
"'This pie always receives rave reviews and is especially good when peaches are in season,' says Mary Ann Bostic of Sinks Grove, West Virginia."

Rating: This weblink has been rated 1 time with an average star rating of 2.0 Read Reviews (1)

Rate/Review | 48 people have saved this

Prep Time:
15 Min
Cook Time:
50 Min
Ready In:
1 Hr 5 Min

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 Pastry for double-crust pie (9 inches)
  • 13 tablespoons sugar, divided
  • 3 tablespoons cornstarch
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 4 tablespoons whipping cream, divided
  • 1 tablespoon lemon juice
  • 1/2 teaspoon almond extract
  • 7 cups sliced peeled peaches

Directions

  1. 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.
  2. 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.
  3. Cover edges loosely with foil. Bake at 400 degrees F 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.
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The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 2, 2007 by stormiautumn 
This pie did not have enough sugar--note 7 cups of peaches and only 3/4 cup of sugar. The... MORE

 
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