4 Ingredient Peaches And Cream Pie Recipes

PEACHES N' CREAM COBBLER PIE RECIPE - (4.5/5)

Steps:

• Preheat oven to 350°. Spray a springform pan with nonstick spray, or butter it well. In a large bowl combine flour, baking powder, salt, Jell-O pudding, butter, egg, milk, and vanilla. Beat with a hand mixer for about 2-3 minutes until thoroughly mixed and smooth. Pour into pan. Gently place peach slices in batter. You can use as many as you like and place them however you wish I like to place them in a circular form. Sprinkle with brown sugar. Set aside. In medium bowl, use a hand mixer to blend the cream cheese, sour cream, sugar, and reserved peach juice until smooth. Spread evenly over the peach layer leaving about a 1-inch space around edge of pan. Mix the cinnamon and sugar, and sprinkle over the top. Bake for about 30-40 minutes. The middle of the pie won't be completely firm (it will jiggle a bit when you shake the pan), but will firm up as it cools. Cool and refrigerate for a few hours until ready to serve. Serve with whip cream or vanilla ice cream.

4-INGREDIENT PEACHES AND CREAM PIE

Steps:

• Preheat an oven to 350 degrees F. Fit the pie crust into a 9-inch pie plate and fold and crimp the edges as desired. Lay a large piece of foil over the dough and fill with pie weights or raw rice. Bake until the dough begins to dry and set but is still very pale, about 12 minutes. Remove the weights and foil and continue to bake until the dough is golden brown, 15 to 20 minutes more. Set aside to cool completely on a rack.
• Put the cream cheese, sugar and 1/4 cup water in a large bowl. With an electric mixer, beat on medium-high until light and smooth, about 2 minutes. Pour into the cooled pie crust and smooth out into an even layer. Top with the peach slices, loosely cover with plastic wrap and refrigerate until chilled, about 2 hours or up to overnight.

PEACHES AND CREAM PIE

Steps:

• Gather the ingredients.
• Put the 1 1/3 cups of flour, 1 tablespoon of sugar, and 1/2 teaspoon of salt in the bowl of a food processor and pulse several times to blend thoroughly.
• Sprinkle the pieces of butter or shortening over the flour. Pulse about 6 times in one-second bursts. The mixture should resemble coarse crumbs with some visible pieces about the size of small peas.
• Sprinkle 4 tablespoons of ice water over the flour mixture and then put the lid back on and pulse about 8 to 10 times.
• The dough should clump with squeezed in your hand. If it is still crumbling, sprinkle with more ice water, about 2 teaspoons at a time, and pulse a few more times. Repeat until the dough clumps together when squeezed.
• Dump the dough out onto a floured surface and knead a few times. Shape it into a flat disk, wrap in plastic wrap, and refrigerate for 20 to 30 minutes.
• Preheat the oven to 450 F.
• Roll the dough into an 11- to 12-inch circle.
• Fit the dough into a 9-inch pie plate and flute the edges .
• Press a sheet of foil or parchment paper over the bottom and up the sides of the crust and fill with pie weights or dry beans.
• Bake for about 10 minutes, or until it just begins to color.
• Remove the pie crust from the oven and remove the pie weights and foil or paper.
• Gather the ingredients.
• In a bowl, combine 4 tablespoons of flour and 1 cup of granulated sugar; blend well.
• Add cream, 1/8 teaspoon of salt, almond extract, and nutmeg; beat to blend well.
• Arrange peach slices in 1 layer in the partially baked crust, so they are resting spoon fashioned, close together. Fill any spaces with more peach slices.
• Pour the cream filling over the peaches.
• Return pie to the preheated oven and bake for 10 minutes.
• Reduce heat to 350 F and bake for 35 to 45 minutes longer, or until peaches are cooked and filling is just set.
• As soon as filling is not jiggly, remove it to a rack to cool.
• Serve and enjoy!

PEACHES & CREAM CRUSTLESS PIE (OR CRUST, IF YOU WISH!) RECIPE - (4.4/5)

Steps:

• 1. Cover pie shell with plastic wrap and refrigerate for 40 minutes, then freeze for 20 minutes. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line chilled pie shell with two 12-inch squares of aluminum foil, letting foil lie over edges of dough. Top with pie weights. 2. Place peach halves cut side up on aluminum foil-lined rimmed baking sheet and sprinkle with 2 tablespoons sugar. Bake peaches on upper-middle rack until softened and juice is released, about 30 minutes, flipping halfway through baking. 3. Place crust on lower-middle rack and bake until edges are lightly browned, about 15 minutes. Remove crust from oven and carefully remove foil and weights. Continue to bake until bottom of crust is light brown and peaches are caramelized, about 5 minutes. Cool crust and peaches for 15 minutes. 4. Reduce oven temperature to 325 degrees. Cut peaches lengthwise into quarters. Arrange peaches in single layer over crust. Combine remaining 1/2 cup sugar, flour, and salt in bowl. Whisk in cream, egg yolks, and vanilla until smooth. Pour cream mixture over peaches. Bake until filling is light golden brown and firm in center, 45 to 55 minutes. Cool pie on wire rack for at least 3 hours. Serve.