Amy Vanderbilts Honey Cream Peach Pie Recipes

AWARD WINNING PEACHES AND CREAM PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
• In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
• In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
• Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.

OLD-FASHIONED PEACH CREAM PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Whisk together the 3/4 cup sugar, the 2 tablespoons flour, and salt. Beat in the sour cream, egg, and vanilla. Stir in the sliced peaches. Pour the mixture into the pie crust.
• Bake in the preheated oven for 12 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C), and continue baking until the filling is set, about 30 minutes. Remove from oven.
• Raise oven temperature to 400 degrees F (200 degrees C).
• Whisk together the 1/3 cup flour, 1/3 cup sugar, and cinnamon in a small bowl. Mix in the butter with a fork until mixture resembles coarse crumbs. Sprinkle the crumb topping evenly over the pie.
• Return the pie to the preheated oven and bake until topping is golden, about 10 minutes. Let pie cool slightly before slicing.

VANDERBILTS' RICH OLD FASHIONED PUMPKIN PIE

Steps:

• Prepare a 9 inch shell unbaked.
• Preheat oven to 350°F.
• Combine eggs, cream, and pumpkin in a glass bowl.
• Blend at low speed until smooth and well mixed.
• Sift dry ingredients except the nutmeg with pumpkin mix.
• Blend again at high speed this time until smooth.
• Pour into the shell. Sprinkle with the nutmeg.
• Bake 30 minutes or until crust is browned and filling set. Let cook at room temp in the pan. Makes 6 to 8 servings.

HONEY PEACH PIE

Steps:

• Place the peaches, honey, and peach schnapps into a saucepan over medium heat, and cook until the peaches are softened and the mixture thickens, stirring occasionally, about 8 minutes. Stir in sugar and cinnamon until combined. Stir in the flour, and bring the mixture back to a simmer. Simmer until the flour has thickened the filling, 10 to 15 minutes. Remove from heat, transfer filling to a container, and refrigerate 4 hours or overnight.
• Preheat oven to 425 degrees F (220 degrees C).
• Stretch bottom pie crust into a 9 1/2-inch pie pan; cut the other crust into 1-inch wide strips. Spread the peach filling evenly into the bottom crust, and make a lattice crust from the strips, weaving the strips over and under each other. Pinch strips to the bottom crust at both ends.
• Bake the pie in the preheated oven for about 15 minutes, then remove and cover the crust edges with foil strips. Return to oven and bake until top crust is golden brown, about 30 more minutes. Cool on wire rack at least 2 hours before serving to allow pie filling to set up.

AMY VANDERBILT'S HONEY CREAM PEACH PIE

Steps:

• Prepare your pastry, line a 9 inch pie shell with it. sprinkle bottom evenly with 1 tbsp of sugar and 1 tbsp flour.
• Preheat oven 425F.
• Combine remaining sugar and flour, stir in honey and cream, mixing until smooth.
• Pour over preaches. Mix gently to coat. DO NOT BREAK THEM. GENTLY.
• Spoon gently into the pastry shell. Sprinkle with ginger and nutmeg. Dot with butter.
• Bake 45 minutes or until the pastry is done and the preaches are tender and top is brown.
• Serves 6.