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Peach Cream Pie I

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"Yummy Dessert. Fresh peaches are best, but you can use canned." — Mary Douglas

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Original recipe makes 1 - 9 inch pie Change Servings

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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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!

—Laura

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Most Helpful Critical Review

Apr 22, 2011

I chose this pie because similar ones were made with boxed pudding. However, the pie was "SUPER SWEET!" I thought it seemed like a lot of sugar for the amount of fruit. It took about 4 good sized peaches to make the 3 cups. I used a vegetable peeler and it worked great. I cut the peach slices into about 1/4" to make sure they were soft after baking. The mixture that is spread on it is kind of thick, but does melt down into the peaches. It was almost like a soft sugar cookie dough that goes on top. After it was baked I thought it had kind of a dry looking appearance. To fix that I brushed a light glaze on top and it did look pretty. I wish I would have cut the sugar back considerably and I like sweets. About 2 slices only got eaten, unfortunately. I had hopes for a good from scratch peach pie. Possibly cutting back the sugar might help some, I don't know.

—Blender Woman

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135 Ratings

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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!

—MICHELLEKW1

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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!

—LESLIE M.

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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.

—alarose

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Sep 04, 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)!

—KINGSTON434

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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.

—MACLEOD26

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Aug 15, 2005

Since something obviously went very wrong with my pies considering all the great reviews (though a couple did mention spillovers), I will give it the highest rating, but mine were a disaster and I won't be able to taste them! My friend gave me fresh peaches from her tree and I had enough for two pies. Within ten minutes of putting them in the oven, I notice smoke coming from the top of the stove. They were already spilling over! Ten minutes later, there were flames. I highly recommend using a deep dish with this pie. I am not new to pie baking and have had pies cook over before, but never like this. What a waste of homegrown peaches (I'm feeling sorry for myself). I'm sure if you use a big enough pan, they would be wonderful.

—CJS9473

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Nutrition

Calories
320 kcal
16%

Carbohydrates
42.3 g
14%

Cholesterol
47 mg
16%

Fat
15.8 g
24%

Fiber
1 g
4%

Protein
2.8 g
6%

Sodium
182 mg
7%

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

Nutritional Information

Peach Cream Pie I

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 320
Calories from Fat: 142

% Daily Value *
Total Fat 15.8g 24 %
Saturated Fat 6.9g 35 %
Cholesterol 47mg 16 %
Sodium 182mg 7 %
Potassium 48mg 1 %
Total Carbohydrates 42.3g 14 %
Dietary Fiber 1g 4 %
Protein 2.8g 6 %
Sugars 28.1g
Vitamin A 5 %
Vitamin C 34 %
Calcium 2 %
Iron 10 %
Thiamin 14 %
Niacin 12 %
Vitamin B6 1 %
Magnesium 2 %
Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.