Creamy Peach Pie Recipe -
Creamy Peach Pie Recipe

Creamy Peach Pie

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"An easy single-crust pie. Apples also work well in this pie."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings


  1. Peel and slice peaches.
  2. Combine sugar, flour, salt and nutmeg. Add to the peaches and toss lightly. Turn out into pie shell. Pour whipping cream evenly over top.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 02, 2003

This pie is wonderfully tasty and creamy. I used peaches fresh from my neighbour's tree, and it was absolutely wonderful. The pie didn't set quite well in the oven, but it perfectly did after a few hours in the fridge. Just one thing: BE SURE TO USE A DEEP DISH PIE SHELL!!!

Most Helpful Critical Review
Sep 03, 2007

I definitely agree with others that one cup of cream is just too much. I only used a quarter cup and it was still too soupy so I added in a couple of egg yolks to bind it up a bit. The nutmeg was a nice touch and so was the cinnamon I decided to use. Hard one to rate because the flavor was certainly there and everyone loved it. Thanks Laria!


20 Ratings

Jul 25, 2003

This was a big hit with my family. It was so runny when it came out of the oven I was afraid it wouldn't set up. After a few hours in the fridge it set up beautifully. I'll definately make it again.

Aug 08, 2003

quick, easy, and rich and delicious. used a graham cracker crust, so cut down on the peaches slightly to fit. going to try with strawberries next! great company pie.

Jul 25, 2003

I thought it was great. weeks after I made it my uncle commented on it. Be sure to purchase a deep dish pie crust. I am going to try it with apples, since they are in season. Sooo.. easy.

Sep 23, 2006

This was really good and easy to make. It's a bit on the rich side with so much cream. I did not have a problem as some did with the pie turning out soupy. I allowed it to brown somewhat during baking and refrigerated overnight, so perhaps that helped. I parboiled the peaches for about 30 seconds, just long enough to loosen the skins. Made peeling and slicing go so much quicker. Thanks, Laria!

Oct 29, 2003

This recipe was very good,I didn't use as much cream as the recipe called for and it still seemed real creamy to me, next time I will cut the cream in half, maybe use only a quarter of what it calls for.

Jun 11, 2003

Fabulous! It came out of the oven pretty runny, but set perfectly after being in the fridge. I added a little rum to the peaches, and used whole wheat flour....EXCELLENT!


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  • Calories
  • 320 kcal
  • 16%
  • Carbohydrates
  • 36.8 g
  • 12%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 18.5 g
  • 29%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 204 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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