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Peach Cream Pie I
SUBMITTED BY:
Mary Douglas
PHOTO BY:
solar_biscuit
"Yummy Dessert. Fresh peaches are best, but you can use canned."
RECIPE RATING:
Read Reviews
(77)
Review/Rate This Recipe
Original recipe yield 1 - 9 inch pie
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup white sugar
1/3 cup butter
1/3 cup all-purpose flour
1 egg
1 teaspoon vanilla extract
3 cups fresh peaches - pitted, skinned, and sliced
1 recipe pastry for a 9 inch single crust pie
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DIRECTIONS
Line a 9 inch pie pan with crust. Place peaches in the unbaked pie shell.
Cream together the sugar and butter or margarine. Add the egg, flour, and vanilla; mix together completely. Spread this mixture over the top of the peaches.
Bake at 300 degrees F (150 degrees C) for 1 hour.
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REVIEWS
Reviewed on Sep. 18, 2004 by MICHELLEKW1
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MICHELLEKW1
Sep. 18, 2004
I made this recipe for 3 men and two teenagers ~ everyone had seconds. I used more peaches than called for (about 4 cups), increased the vanilla to 1 1/2 Tablespoons and added a 1/4 tsp. of cinnamon directly over the fresh peaches. I also added my top crust and baked at my usual pie temperature of 450 degrees for 10 minutes and then 350 for about 45-50 minutes, until the crust was golden brown. I served it with vanilla ice-cream. Everyone raved about this pie. To avoid a soggy bottom crust, try brushing a little beaten egg over it to seal it before adding the fruit filling. This works beautifully with this pie and blackberry pies, too!
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23 users found this review helpful
I made this recipe for 3 men and two teenagers ~ everyone had seconds. I used more peaches...
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Reviewed on Oct. 17, 2004 by
Laura
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Laura
Oct. 17, 2004
MAKE THIS PIE! OK, here are some "tweaks"... Reduce sugar to 3/4 C. unless you like it super sweet. Save yourself alot of time and buy a bag of frozen sliced fresh peaches (just like fresh without the hassle of poaching and peeling fruit). I also use Marie Callender's frozen pie crust and it has never let me down. Go the extra step and brush beaten egg over bottom & sides of crust before adding fruit. Like others, I baked this pie 15 mins at 400, then 45 mins at 375. Crust was firm (bottom) and flaky around edges. I also made a streusel topping and sprinkled on top during last 20 mins baking time. This pie is to die for... thanks Mary!
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20 users found this review helpful
MAKE THIS PIE! OK, here are some "tweaks"... Reduce sugar to 3/4 C. unless you like it...
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Reviewed on Oct. 26, 2005 by
LESLIE M.
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LESLIE M.
Oct. 26, 2005
WONDERFUL! Very easy pie to make and flew out of the pan. Everyone loved it and everyone wanted the recipe. I did cut the sugar a tad, but other than that didn't change a thing. I even used cheap store brand pie crust and was still wonderful. Thanks so much for sharing this one. I've made 3 this week and will make this the rest of the summer. ***** And now that it's fall I subtituted the peaches with apples and added some cinnamin and nutmeg for a wonderful apple pie. I've gotten rave reviews with it. My husband asks me to make it all the time. I also took the recipe and used rolled out biscuits into a muffin tin and diced the apples and placed in the cups on top of the dough and then spooned some of the mixture overtop and it made some wonderful little tarts. Mary, thanks so much for this recipe!
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18 users found this review helpful
WONDERFUL! Very easy pie to make and flew out of the pan. Everyone loved it and everyone...
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Reviewed on Dec. 17, 2003 by OCTOVUS
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OCTOVUS
Dec. 17, 2003
A great peach cream pie without any cream, which was killer because I never have cream around. It tastes luscious (more of a custard than a cream), and it's a good balance of peach to custard amounts. I even happened to have only one frozen pie shell around, so this was perfect! Note: The cream mixture is really thick and pasty before baking, don't worry it "melts" and turns creamy as it cooks.
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11 users found this review helpful
A great peach cream pie without any cream, which was killer because I never have cream around....
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Reviewed on Sep. 12, 2006 by
MACLEOD26
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MACLEOD26
Sep. 12, 2006
Very nice! I made as a deep dish because I had so many peaches. This pie got rave reviews from hubby and the kiddos. It's a little runny if you try to eat it before it's completely cooled, but it's still quite good. Once it had fully cooled it was firm and delicious.
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7 users found this review helpful
Very nice! I made as a deep dish because I had so many peaches. This pie got rave reviews...
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Reviewed on Jul. 6, 2005 by
annsmom
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annsmom
Jul. 6, 2005
This was an excellent recipe. I used a frozen pie shell and reduced the sugar to 3/4 cup which was plenty. The variations in reviews probably result from differences in amount of juice in the peaches. I tried to drain mine off a little after I peeled them. The pie was perfectly brown after one hour at 300, which really suprised me!
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7 users found this review helpful
This was an excellent recipe. I used a frozen pie shell and reduced the sugar to 3/4 cup...
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Reviewed on Aug. 18, 2007 by Mary McElroy
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Mary McElroy
Aug. 18, 2007
This is the best fruit pie I've ever tasted. I followed the recipe exactly and it came perfect. I did take the advice given on this board and put a pizza pan under the pie pan to prevent spills in the oven. Thanks for sharing this recipe! I will make it again and again.
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5 users found this review helpful
This is the best fruit pie I've ever tasted. I followed the recipe exactly and it came...
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Reviewed on Jul. 23, 2006 by becky
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becky
Jul. 23, 2006
I used 1/2 cup Splenda instead of sugar, increased the amount of vanilla to about 1 1/2 t. and added about 1t. of almond extract. Also added cinnamon, ground ginger, and nutmeg. It was delicious, crispy on the top and bottom. A keeper!
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5 users found this review helpful
I used 1/2 cup Splenda instead of sugar, increased the amount of vanilla to about 1 1/2 t. and...
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Reviewed on Sep. 4, 2004 by KINGSTON434
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KINGSTON434
Sep. 4, 2004
I have always enjoyed peach pie but since my wife passed away, it is up to me to make a pie. I used the increased ingredients (vanila, spices etc) and baking temperature. I have Parkinsons and have absolutely no sense of smell and so I have to rely on visual inspection to determine doneness, It took 10 minutes at 450 degrees plus 50 minutes at 350 to bake. It was perfect!! Yes I will make another Peach Pie (soon)!
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5 users found this review helpful
I have always enjoyed peach pie but since my wife passed away, it is up to me to make a pie. ...
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Reviewed on Sep. 13, 2003 by lynchcatlover
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lynchcatlover
Sep. 13, 2003
This pie was wonderful. My husband and I loved it. I did add 1/4 t. of cinnamon to the filling. I also added a top crust with melted butter brushed on and a mixture of 1/4 c. sugar, 1/4 t. vanilla and a dash of cinnamon pressed on top. I will say that before I baked the pie, I was skeptical about the oven temperature of 300...my pie was not done in 1 hour, it took 1 1/2 hours. When I make this again, I will try increasing oven temperature to 350 and bake for 1 hour.
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4 users found this review helpful
This pie was wonderful. My husband and I loved it. I did add 1/4 t. of cinnamon to the...
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