Peach Cream Pie II

Peach Cream Pie II

4

"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."

Ingredients

{{adjustedServings}} servings 367 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 367 kcal
  • 18%
  • Fat:
  • 24 g
  • 37%
  • Carbs:
  • 36.4g
  • 12%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 137 mg
  • 5%

Based on a 2,000 calorie diet

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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

4
  1. 6 Ratings

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

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...

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