Creamy peach pie

Creamy peach pie



  • sugar - 3/4 c
  • cornstarch - 1 Tbsp
  • cream - 1/2 c
  • lemon juice - 2 Tbsp
  • ground cinnamon - 1/4 tsp
  • ground nutmeg - 1/8 tsp
  • few grains salt - 1 item
  • 13 oz - 1 lb
  • pastry for 2-crust 8-inch pie

How to make creamy peach pie:

Prepare pastry shell and reserve remaining pastry for lattice top. Drain peaches thoroughly and set aside. Sift together in a bowl the sugar, cornstarch, spices and salt. Add cream and lemon juice gradually, blending until smooth. Gently mix in peaches. Turn filling into pastry shell, top with pastry strips to form lattice design. Bake at 425° for 30 to 35 minutes or until pastry is light brown. Serve warm or cold. Pears may also be used.

Recipe categories: Desserts, Pie, Pies and tarts.

Creamy peach pie
Average rating: 3.7 of 5, total votes: 6
Cook. Time: PT32M
Total Time: PT32M

Cause of complaint:

Related ingredients:
sugar, flour, eggs, beaten, shortening, 9-inch pie shell, box yellow cake mix, box german chocolate cake mix, dark karo, white cake or angel food cake, cooked
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