Peach Cream Pie I

This peach cream pie is a delicious summer dessert! It’s made with fresh peaches, and the filling is a light and fluffy mixture of cream cheese, heavy cream, sugar, and vanilla extract. The crust is a simple shortbread crust that comes together quickly in the food processor. This pie is best served cold, so be sure to give it plenty of time to chill in the refrigerator before serving.

Ingredients

• 1 cup white sugar
• ⅓ cup butter
• ⅓ cup all-purpose flour
• 1 egg
• 1 teaspoon vanilla extract
• 3 cups fresh peaches – pitted, skinned, and sliced or 3 cups canned peaches drained
• 1 recipe pastry for a 9 inch single crust pie

Instructions

1. Preheat oven to 300 degrees F (150 degrees C).

2. Line a 9 inch pie pan with crust.

3. Place peaches in the unbaked pie shell.

4. Cream together the sugar and butter or margarine. Add the egg, flour, and vanilla; mix together completely. Spread this mixture over the top of the peaches.

5. Bake at 300 degrees F (150 degrees C) for 1 hour

Nutrition Facts

• Serving size: 1 pie
• Calories: 2200
• Fat: 90 g
• Saturated fat: 30 g
• Unsaturated fat: 60 g
• Trans fat: 0 g
• Carbohydrates: 310 g
• Sugar: 210 g
• Fiber: 10g
• Protein:: 12g

Do I need to thaw frozen peaches for pie?

No, you don’t need to thaw frozen peaches for pie. One of the biggest advantages of choosing frozen peaches over fresh is that they don’t require thawing. This means you can add them directly to baked goods without having to wait for them to defrost first.

This is a huge time saver, especially when you’re short on time or forgot to plan ahead and let the peaches thaw overnight in the fridge. Simply taking them out of the freezer and adding them straight into your recipe will save you precious minutes (or even hours) in the kitchen.

Another advantage of using frozen peaches is that they tend to be more consistent in terms of ripeness and sweetness than fresh peaches can be. This is because they’re picked at peak ripeness and then flash-frozen, which locks in all their goodness. So whether you’re making a peach pie, cobbler or any other type of dessert, using frozen peaches will give you delicious results every time.

How do you use frozen peaches in a pie?

If you are using frozen peaches in a pie, let them thaw and then drain off the liquid before adding to the pie crust. This will help prevent your pie from becoming too soggy. You can also mix in a bit of flour or cornstarch with the peaches to help absorb any excess moisture.

How do you thaw frozen peaches?

There are a few different ways that you can thaw frozen peaches, depending on how much time you have and what appliances you have available. One way to do this is by placing the frozen peaches into the refrigerator and allowing it to defrost. This will typically take anywhere from 6 to 8 hours and you’ll want to turn the bag over every so often for an even thaw. If you need your peaches sooner, keep them in your Glad® Flex’n Seal bags and place them in a bowl of lukewarm water. The warm water will speed up the thawing process, but be sure to check on the peaches frequently so they don’t get too mushy.

Do you peel peaches for peaches and cream?

There are a few schools of thought when it comes to peeling peaches for peaches and cream. Some people believe that the skins on the sliced peaches will soften during baking, making them more tender in the final dish. Others prefer to peel the peaches first so that they don’t have to deal with the skin at all. And then there are those who believe that you can leave the skin on for many savory peach recipes.

So, which is the right way to do it? Well, there is no definitive answer. It really depends on your personal preference. If you don’t mind dealing with the skin, then you can leave it on. But if you’d rather not have to worry about it, then feel free to peel it off before adding the peach slices to your recipe.

Should frozen peaches be thawed before baking in a pie?

One of the benefits of using frozen peaches is that they don’t require thawing before being used in pies or other baked goods. This can save time and effort when preparing a dessert, as well as help to keep the fruit from becoming mushy.

Frozen peaches can be added directly to the pie crust or batter, and then baked according to the recipe instructions. The key is to make sure that the frozen fruit is evenly distributed throughout the dough or batter so that it cooks evenly. It’s also important not to overload the pie with too much fruit, as this can cause it to become soggy or collapse.

Overall, adding frozen peaches to a pie is a quick and easy way to enjoy fresh-tasting fruit without having to go through the hassle of thawing them first. So long as you take care not to overload your pie and distribute the fruit evenly, you’ll be ableto enjoy a delicious dessert made with ease.