Peach Cream Pie II Recipe - Allrecipes.com
Peach Cream Pie II Recipe

Peach Cream Pie II

Recipe by  

"I received this recipe years ago from Mrs. Brown from Brown's Berry Patch, Waterport, N.Y. It is great on a hot summer day."

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Ingredients Edit and Save

Original recipe makes 1 pie Change Servings
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Directions

  1. Preheat oven to 400 degrees F (205 degrees C).
  2. In a small bowl, mix sugar, flour, nutmeg and cinnamon. Sprinkle a handful in the bottom of uncooked pie shell. Fill pie shell with sliced peaches, and sprinkle with remaining sugar mixture. Cover peaches with heavy cream; you may not need all the cream.
  3. Bake pie for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 50 minutes longer.
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Reviews More Reviews

Aug 15, 2004

add 3 egg whites to firm it up, it does not change the color, and it doesn't run anymore!!!!

 
Aug 29, 2002

Following the recipe exactly, I could only fit 1 cup cream into pan. Also, even after being refrigerated, remained very runny. Perhaps I had used to ripe of peaches, thus producing more liquid. I will try again as it is a very easy, and tasty recipe.

 

6 Ratings

Aug 29, 2002

Very easy to make, but of course it's a bit runny so put it in the fridge a while before serving.

 
Aug 29, 2002

This is a weird one. I only used 4 peaches, medium to large sized, and I could barely fit a cup of cream in there! It was tasty, though.

 

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Nutrition

  • Calories
  • 367 kcal
  • 18%
  • Carbohydrates
  • 36.4 g
  • 12%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 24 g
  • 37%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 137 mg
  • 5%

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

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